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Asparagus and Prawn Risotto

17/11/2023

Asparagus and prawn risotto is a refined, elegant, and spring-like first course. Here is the recipe to prepare asparagus and prawn risotto for four people.

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 400 g of fresh or frozen prawns
  • 1 bunch of asparagus
  • 1 small shallot
  • 1 liter of hot vegetable broth
  • 1 glass of dry white wine
  • 4 tablespoons of extra virgin olive oil
  • 30 g of butter
  • grated Parmesan cheese to taste
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Preparation

  1. Clean the asparagus by removing the woody part of the stem and slice the stems into thin rounds, keeping the tips whole and set aside.
  2. Clean the prawns by peeling them and removing the intestinal tract. You can keep the shells and heads aside to prepare a stock and add it to the vegetable broth to intensify the flavor.
  3. In a large pan or a pot, sauté the finely chopped shallot in extra virgin olive oil until it becomes translucent.
  4. Add the rice and toast it for a few minutes until it becomes translucent, stirring carefully. Deglaze with the white wine and let it evaporate.
  5. Begin to add the vegetable broth one ladle at a time, stirring occasionally and waiting for the liquid to be absorbed before adding the next.
  6. Halfway through the rice’s cooking time, add the asparagus rounds and season with salt and pepper.
  7. When the rice is almost al dente, add the asparagus tips and prawns and continue cooking for a few minutes until the prawns turn pink and the asparagus is tender.
  8. Cream the risotto with butter and grated Parmesan, adjust the salt if necessary and serve hot, sprinkled with fresh parsley if desired.

Curiosity

Risotto is a classic of Italian cuisine that lends itself to many variations. The addition of prawns and asparagus transforms it into a rich and festive dish, ideal for the spring when asparagus is in season. If you have more time, you can make a stock using the shells and heads of the prawns, which will give the risotto an even more intense sea flavor.