Prawn and Asparagus Risotto. 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. This prawn and fresh asparagus risotto with Parmesan cheese is definitely worth the effort it takes to make.

Prawn and Asparagus Risotto This risotto we've made on the loose side, which is why we are serving. Fry the shallot in a saucepan with the oil and half the butter. Toast the rice with the shallot.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, prawn and asparagus risotto. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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. This prawn and fresh asparagus risotto with Parmesan cheese is definitely worth the effort it takes to make.

Prawn and Asparagus Risotto is one of the most popular of current trending meals on earth. It's easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Prawn and Asparagus Risotto is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook prawn and asparagus risotto using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Prawn and Asparagus Risotto:

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

Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside.

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..

This delicious risotto is a perfect for every occasion,from a dinner party to a family dinner. Perfectly balanced in its carbs, vegetables & proteins components it will keep you full for longer and satisfy even the most sophisticated of the taste buds. Irresistible ingredients make this risotto a much sought after dish. Add the asparagus then the rice. Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well - heat through and serve with parmesan garnish.

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