Risotto is yummy and hearty. I tend to eat it as a one dish meal, usually for lunch. I always feel filled and there are many variations so it is never a boring dish. Sometime ago I showed you another variation of asparagus risotto and I know you liked that one a lot so today I wanted to bring you another version of that but this time with prawns.
(serves 2 main dishes)
250 gr arborio rice
1 cup of white dry wine
1 onion, chopped finely
1 clove of garlic, minced
3 cups of chicken broth
150 gr of prawns (I used frozen)
1 bunch of asparagus
2 nobs of butter (about 2 tbsp)
grated parmesan cheese
salt and pepper to taste
Heat the broth and keep it warm.
In a pan heat 1 tbsp of olive oil and cook the onion and garlic for 3-5 minutes over medium to low heat until translucent. Add the rice and stir well until rice, onion and garlic are well mixed, medium heat. Throw in the wine and keep stirring.
You will need to wash your asparagus and cut it in 2 inches pieces. In a pan (a second one) heat 1 tbsp of olive oil and cook the asparagus for 5 minutes. Transfer to a plate and reserve. Make sure your prawns are out of the freezer.
In your rice mixture while you stir and over medium low heat keep adding warm stock while stirring. It will take about 20 minutes for the rice to properly cook.
While doing this, in the same pan you cooked the asparagus, cook the prawns, they will only need 3-4 minutes, throw any liquid. You don't want the water they throw out. Add the asparagus over low heat and warm up for 1-2 minutes. Add these to the rice (once cooked). Mix well and take out of the heat. Add in the butter and parmesan and stir well until all is well mixed.
Let is seat for a 3-4 minutes before serving.
More risotto I made