Prawn and asparagus risotto

    52 min

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

    4 people made this

    Serves: 4 

    • 1.25L chicken stock
    • 2 tablespoons olive oil
    • 1/3 onion, chopped
    • 1/2 clove garlic, minced
    • 600g Arborio risotto rice
    • 450g prawns, peeled and deveined
    • 450g fresh asparagus, cut into thirds
    • 40g grated Parmesan cheese
    • 3 tablespoons butter
    • 1 tablespoon salt, or to taste
    • 1 tablespoon ground black pepper
    • 1 tablespoon chopped fresh parsley

    Prep:20min  ›  Cook:32min  ›  Ready in:52min 

    1. Pour chicken stock into a pot; bring to a simmer over medium-low heat.
    2. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add rice; cook, stirring frequently, until coated with oil, about 4 minutes.
    3. Stir 250ml of the hot chicken stock into the saucepan; cook and stir until the rice has absorbed the stock, about 2 minutes. Repeat this process 3 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
    4. Stir prawn and asparagus into the remaining hot stock. Cook until prawns turn pink, 2 to 3 minutes. Remove stock from heat.
    5. Stir prawns and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

    Editor's Note:

    Nutrition data for this recipe includes the full amount of chicken broth. The actual amount of broth consumed will vary.

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    Reviews in English (6)


    It was great! I had to use more chicken broth than what the recipe called for, but other than that no changes  -  07 Mar 2018  (Review from Allrecipes US | Canada)


    I haven't made this yet simply because the recipe seems so wrong. Three cups of rice? And if we are to use 1 quart of broth (4 cups) and we are supposed to add 1 cup at a time to the rice and repeat that operation 4 more times, how will there be ANY broth left over since that would use up 5 cups of broth?  -  17 Jan 2018  (Review from Allrecipes US | Canada)


    I made this without the asparagus just with garlic shrimp and it was amazing. It’s easy to make.  -  30 Dec 2017  (Review from Allrecipes US | Canada)

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