Recipe of Prawn, asparagus and lemon risotto in 25 Minutes at Home

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, prawn, asparagus and lemon risotto. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Prawn, asparagus and lemon risotto is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Prawn, asparagus and lemon risotto is something that I have loved my whole life.

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 must prepare a few components. You can cook prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Prawn, asparagus and lemon risotto:

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

We love seafood and this Prawn and Asparagus Risotto is really versatile as you can add lots of other shellfish or even some squid. 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.

Steps to make Prawn, asparagus and lemon risotto:

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 !!!

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. This is a simple to make risotto that works well with quality fresh ingredients to create a wonderful lunch or dinner for the weeknight through to a special dinner. Add the prawns and asparagus, then gently fold until prawns change colour and asparagus starts to soften. 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.

So that is going to wrap it up with this exceptional food prawn, asparagus and lemon risotto recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!