Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, prawn, asparagus and lemon risotto. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Prawn, asparagus and lemon risotto is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Prawn, asparagus and lemon risotto is something that I have loved my entire life. They’re nice and they look wonderful.
The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait. Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat.
To get started with this particular recipe, we have to prepare a few components. You can have prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Prawn, asparagus and lemon risotto:
- Get 10-15 tiger prawns
- Get 1 medium white onion
- Get 5 asparagus
- Make ready 1 lemon (juice and zest)
- Make ready 600 ml Vegetable stock
- Take 200 g arborio risotto rice
- Make ready Small bunch of chives
- Take 6 cherry tomatoes
- Prepare 75 g butter
- Prepare Salt and pepper
- Get Oil
- Prepare 1 tsp dried chillies
The risotto is not covered while microwaving. This risotto is not covered while microwaving. This Prawn and Asparagus Risotto is a simple but comforting, slimming friendly meal whether you're counting calories or following Weight Watchers. We love seafood and this Prawn and Asparagus Risotto is really versatile as you can add lots of other shellfish or even some squid.
Instructions to make Prawn, asparagus and lemon risotto:
- 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.
- Add your lemon zest to the pan and cook for 1 minute.
- Add your risotto rice and stir well until it starts to crack. This will allow easy absorption when it comes adding the stock
- 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.
- Check the seasoning, adding salt and pepper.
- Finely slice the asparagus and chives and set aside.
- When the rice is a couple minutes off, add your prawns and asparagus and cook.
- Finish the risotto with butter and lemon juice and the chopped chives, making sure it’s at dropping consistency.
- Quarter your cherry tomatoes and serve on top with a sprinkle of dried chilli for a bit of heat.
- Serve and enjoy !!!
This is a lemon and prawns risotto recipe, to which I've added just a bit of lemon and lemon zest, which brightens up the dish. It is absolutely perfect for all year around. I've used chicken stock, but you can easily make this a vegetarian risotto changing the stock and the prawns for asparagus. Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.
So that’s going to wrap it up with this special food prawn, asparagus and lemon risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
