This prawn and fresh asparagus risotto with Parmesan cheese is definitely worth the effort it takes to make.
Nutrition data for this recipe includes the full amount of chicken broth. The actual amount of broth consumed will vary.
The picture does not match the ingredients . - 03 Jun 2018 (Review from Allrecipes US | Canada)
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)
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)