Table Of Content [Show]

Hello everybody, welcome to our recipe page, looking for the perfect Prawn and Asparagus Risotto recipe? look no further! We provide you only the best Prawn and Asparagus Risotto recipe here. We also have wide variety of recipes to try.

Prawn and Asparagus Risotto

Before you jump to Prawn and Asparagus Risotto recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

You already understand that, to achieve true health, your diet needs to be sensible and wholesome and you need to get a good amount of exercise. Sadly, there isn't often enough time or energy for us to really do the things we need to do. Going to the gym isn't something people make time for when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). The good news is that making healthy decisions doesn’t have to be a chore. If you are conscientious you'll get all of the activity and appropriate food choices you need. Here are some simple ways to get healthy.

When you go to the grocery store, be smart about it. Making good decisions when buying groceries means that you'll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You’re going to go home and make what you have in the cupboards. Your kitchen should be stocked with healthy foods and ingredients. This makes it effortless to have a great meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

There are a lot of things that contribute to your getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done each day, can do a lot to help you get healthy and lose pounds. Being smart about the decisions you make each day is a start. A suitable amount of physical activity each day is also necessary. The numbers on the scale aren't the only indication of your healthfulness. You really want your body to be strong too.

We hope you got insight from reading it, now let's go back to prawn and asparagus risotto recipe. To cook prawn and asparagus risotto you need 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Prawn and Asparagus Risotto:

Take 200 of g/7oz raw tiger prawns/shrimp, in their shells.
Use 5 of cm/2in piece of celery.
Provide 1 of bay leaf.
Prepare 50 of g/2oz/1/4 cup butter.
Prepare 1 of small onion, or two echalion (banana) shallots, peeled and finely sliced.
Use 1 bunch of thin asparagus, washed.
Get 500 of ml/17fl oz/generous 2 cups good-quality fish stock.
Prepare 150 of g/5oz/2/3 cup arborio rice.
Get 1 of small glass white wine.
Take 1/2 of red chilli, seeded and finely chopped.
You need of zest and juice ½ lemon.
Prepare handful of grated Parmesan cheese, plus extra to serve.
Provide of few sprigs of fresh dill (optional), and lemon wedges, to serve.

Instructions to make Prawn and Asparagus Risotto:

Place the prawns/shrimp in a pan, just cover with water, then cook on a medium heat for 4–5 minutes, until they turn pink. Remove from the pan with a slotted spoon and, when cool enough to handle, peel. Retain the stock..
Set aside the peeled prawns/shrimp, and return the shells to the pan containing the water. Add the celery, if you have it, and a bay leaf, then boil the liquid until it has reduced to about 100ml/31/2fl oz/scant ½ cup..
Meanwhile, prepare all the other ingredients – once you start cooking the risotto you can’t wander off. In a large pan, gently sauté the sliced onion (or shallot) in half the butter for about 15 minutes, until translucent and soft. Make sure they don’t brown at all..
To prepare the asparagus, bend the stalks to remove the woody bottom part – it should break at the right point. Cut off the heads, then slice the stalks into rounds. Fry the asparagus heads in 5ml/1 tsp of the remaining butter for 1 minute, until just tender..
Scoop out the prawn/shrimp shells, celery and bay leaf from the reduced liquid, then add the fish stock. Heat to simmering point, then reduce the heat to low..
Add the rice to the pan containing the onions and cook, stirring, until the rice is shiny. Pour in the wine and simmer, still stirring, until it has totally evaporated..
Start to add the hot stock, a ladleful at a time, stirring continuously. When each ladleful is absorbed, add the next. This will take about 20–30 minutes in total, until the rice is cooked al dente. Halfway through this process, add the sliced asparagus stalks..
When the rice is cooked, the risotto should still be slightly soupy – test by drawing draw the spoon through it and looking for a wake that holds for a few seconds..
When you are there, add the prawns/shrimp, chilli, lemon juice and zest, the remaining butter and a handful of Parmesan. Stir through, on the heat, adding another half-ladle of stock if needed to keep the creamy texture..
Let the risotto stand for a few minutes, then ladle on to warmed plates, top with the asparagus heads, a scattering of fresh dill, and a little more Parmesan. Serve with lemon wedges for squeezing over..