Recipe of Favorite Prawn and Asparagus Risotto

Hey everyone, welcome to our recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Prawn and Asparagus Risotto recipe here. We also have wide variety of recipes to try.

Before you jump to Prawn and Asparagus Risotto recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

For the most part, people have been taught to believe that "comfort" foods are terrible for the body and need to be avoided. Sometimes, if the comfort food is candy or some other junk food, this is true. Other times, comfort foods can be perfectly healthy and good for us to eat. There are some foods that really can improve your moods when you consume them. If you feel a little bit down and you need a happiness pick me up, try some of these.

Green tea is fantastic for moods. You were sure green tea had to be included in this article, right? Green tea is packed full of an amino acid known as L-theanine. Studies prove that this particular amino acid can essentially stimulate brain waves. This will improve your brain's concentration while at the same relaxing the rest of your body. You already knew green tea could help you feel healthier. Now you know that green tea can elevate your mood also!

So you see, you don't need to eat junk food or foods that are not good for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let's go back to prawn and asparagus risotto recipe. To make prawn and asparagus risotto you only need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Prawn and Asparagus Risotto:

1. Get of g/7oz raw tiger prawns/shrimp, in their shells.
2. Use of cm/2in piece of celery.
3. You need of bay leaf.
4. Get of g/2oz/1/4 cup butter.
5. Get of small onion, or two echalion (banana) shallots, peeled and finely sliced.
6. Provide of thin asparagus, washed.
7. Use of ml/17fl oz/generous 2 cups good-quality fish stock.
8. Take of g/5oz/2/3 cup arborio rice.
9. You need of small glass white wine.
10. Use of red chilli, seeded and finely chopped.
11. Prepare of zest and juice ½ lemon.
12. Use of grated Parmesan cheese, plus extra to serve.
13. Prepare of few sprigs of fresh dill (optional), and lemon wedges, to serve.

Instructions to make Prawn and Asparagus Risotto:

1. Place the prawns/shrimp in a pan, just cover with water, then cook on a medium heat for 4–5 minutes, until they turn pink. Remove from the pan with a slotted spoon and, when cool enough to handle, peel. Retain the stock..
2. Set aside the peeled prawns/shrimp, and return the shells to the pan containing the water. Add the celery, if you have it, and a bay leaf, then boil the liquid until it has reduced to about 100ml/31/2fl oz/scant ½ cup..
3. Meanwhile, prepare all the other ingredients – once you start cooking the risotto you can’t wander off. In a large pan, gently sauté the sliced onion (or shallot) in half the butter for about 15 minutes, until translucent and soft. Make sure they don’t brown at all..
4. To prepare the asparagus, bend the stalks to remove the woody bottom part – it should break at the right point. Cut off the heads, then slice the stalks into rounds. Fry the asparagus heads in 5ml/1 tsp of the remaining butter for 1 minute, until just tender..
5. Scoop out the prawn/shrimp shells, celery and bay leaf from the reduced liquid, then add the fish stock. Heat to simmering point, then reduce the heat to low..
6. Add the rice to the pan containing the onions and cook, stirring, until the rice is shiny. Pour in the wine and simmer, still stirring, until it has totally evaporated..
7. Start to add the hot stock, a ladleful at a time, stirring continuously. When each ladleful is absorbed, add the next. This will take about 20–30 minutes in total, until the rice is cooked al dente. Halfway through this process, add the sliced asparagus stalks..
8. When the rice is cooked, the risotto should still be slightly soupy – test by drawing draw the spoon through it and looking for a wake that holds for a few seconds..
9. When you are there, add the prawns/shrimp, chilli, lemon juice and zest, the remaining butter and a handful of Parmesan. Stir through, on the heat, adding another half-ladle of stock if needed to keep the creamy texture..
10. Let the risotto stand for a few minutes, then ladle on to warmed plates, top with the asparagus heads, a scattering of fresh dill, and a little more Parmesan. Serve with lemon wedges for squeezing over..

If you find this Prawn and Asparagus Risotto recipe helpful please share it to your friends or family, thank you and good luck.