Prawn and asparagus risotto

    (10)
    52 min

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


    5 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (10)

    Reviews in English (10)

    by
    0

    The picture does not match the ingredients .  -  03 Jun 2018  (Review from Allrecipes US | Canada)

    by
    0

    This turned out really nice. I scaled the recipe down to 1 cup rice but used 2/ 32oz containers of veg broth for the whole process to get the rice to a good texture. Did add a little veg for nutrition and to make it a meal. I added a few mushrooms to the onion mix in the beginning because they needed to be used. I shredded zucchini and squash, sweated them in a colander while I made the risotto. I chopped the shrimp for dietary needs as well as the asparagus. I added a lot more minced garlic too...we love it... Had to throw in red pepper to the risotto, more towards the last addition of broth! I added a little seasoning (Lantana all purpose) to the broth wile it heated for extra kick (for the rice and the shrimp boil).... after boiling the shrimps and asparagus in the remaining broth I drained them in the colander with the rinsed shredded squashes.....then just added everything to the rice. Didn't have all the parm (my bad) so subbed the last of the feta. Didn't change too much....just a fan of using what we have and not wasting food  -  17 May 2018  (Review from Allrecipes US | Canada)

    by
    0

    Delicious! However, the ratio of rice to liquid needs to be about 1:3 or 1:3 1/2 (I heat up enough for 1:4 to be safe) which would mean 9-12 cups of liquid rather than 4, and a HUGE amount of risotto. I also reduced the salt - otherwise loved this dish and will certainly add it to my recipe box! Thanks for sharing!  -  05 May 2018  (Review from Allrecipes US | Canada)