Practical way to Producing Best Prawn, asparagus and lemon risotto

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Prawn, asparagus and lemon risotto

We hope you got insight from reading it, now let’s go back to prawn, asparagus and lemon risotto recipe. To make prawn, asparagus and lemon risotto you only need 12 ingredients and 10 steps. Here is how you achieve that.

Below are the ingridients that are required to make a yummy Prawn, asparagus and lemon risotto:

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

Done with the ingridients? Here are the instructions on serving 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 !!!.

Put on a low heat to very gently simmer. Scoop out with a slotted spoon and set aside. If they are large, you may wish to slice them, but leave smaller ones whole. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. If required add a little extra stock until rice is cooked.

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