Prawn and Asparagus Risotto.
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, prawn and asparagus risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Prawn and Asparagus Risotto is one of the most favored of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Prawn and Asparagus Risotto is something which I've loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have prawn and asparagus risotto using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Prawn and Asparagus Risotto:
- {Make ready of g/7oz raw tiger prawns/shrimp, in their shells.
- {Make ready of cm/2in piece of celery.
- {Get of bay leaf.
- {Prepare of g/2oz/1/4 cup butter.
- {Prepare of small onion, or two echalion (banana) shallots, peeled and finely sliced.
- {Make ready of thin asparagus, washed.
- {Take of ml/17fl oz/generous 2 cups good-quality fish stock.
- {Prepare of g/5oz/2/3 cup arborio rice.
- {Take of small glass white wine.
- {Prepare of red chilli, seeded and finely chopped.
- {Make ready of zest and juice ½ lemon.
- {Make ready of grated Parmesan cheese, plus extra to serve.
- {Get 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..
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