Half an Hour to Serving Perfect Prawn, asparagus and lemon risotto

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We hope you got insight from reading it, now let's go back to prawn, asparagus and lemon risotto recipe. You can cook prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you cook that.

To cook an extraordinary Prawn, asparagus and lemon risotto, below are the ingridients needed:

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

After readying the materials, next you are ready to prepare your tasty Prawn, asparagus and lemon risotto by following the instructions below:

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 !!!.

Try not to rush this dish, it's worth the wait. Heat the remaining oil in a large frying pan over a high heat. The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour.

Recipe : Prawn, asparagus and lemon risotto

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