How to Make Perfect Prawn, asparagus and lemon risotto

Prawn, asparagus and lemon risotto. The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait. This creamy Asparagus and Lemon Risotto is actually cooked in the microwave.

Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat. Once you've cooked your onion and garlic in our flavoursome Bertolli with Butter and Olive Oil, add your rice and white wine, before pouring in stock ladle by ladle, each time waiting until it has been absorbed. Risotto is a great base for all kinds of vegetables. You can have Prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Prawn, asparagus and lemon risotto

1. Prepare 10-15 of tiger prawns.
2. Prepare 1 of medium white onion.
3. It's 5 of asparagus.
4. Prepare 1 of lemon (juice and zest).
5. Prepare 600 ml of Vegetable stock.
6. You need 200 g of arborio risotto rice.
7. Prepare of Small bunch of chives.
8. Prepare 6 of cherry tomatoes.
9. It's 75 g of butter.
10. You need of Salt and pepper.
11. You need of Oil.
12. You need 1 tsp of dried chillies.

It's done when it has a loose consistency and ripples when spooned into a bowl. Risotto is one of my favorite pasta recipes. And yes, I know that risotto is a rice, but in Italian cooking it counts as a pasta course. Jack isn't (yet) the biggest fan of asparagus or peas, and he threw a mini tantrum when I quickly tossed in handfuls of both of these vegetables near the end of his risotto-stirring duty.

Prawn, asparagus and lemon risotto instructions

1. Finely dice your onion and sweat in a pan with oil on a low flame until softened and translucent, making sure to not colour the onions..
2. Add your lemon zest to the pan and cook for 1 minute..
3. Add your risotto rice and stir well until it starts to crack. This will allow easy absorption when it comes adding the stock.
4. Make sure your vegetable stock is hot. Add gradually to the rice, bit by bit. Each time making sure the liquid is fully incorporated before adding more..
5. Check the seasoning, adding salt and pepper..
6. Finely slice the asparagus and chives and set aside..
7. When the rice is a couple minutes off, add your prawns and asparagus and cook..
8. Finish the risotto with butter and lemon juice and the chopped chives, making sure it’s at dropping consistency..
9. Quarter your cherry tomatoes and serve on top with a sprinkle of dried chilli for a bit of heat..
10. Serve and enjoy !!!.

This really is one of the most delicious risottos we've made. There's a technique in this recipe that is absolute genius. Stir in lemon zest, parsley, and nutritional yeast (if using). Asparagus, saffron and lemon are naturally refreshing ways to purify your blood in Spring after a long dreary winter. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown.

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