Recipe of Ultimate Prawn, asparagus and lemon risotto

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We hope you got benefit from reading it, now let's go back to prawn, asparagus and lemon risotto recipe. To cook prawn, asparagus and lemon risotto you need 12 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Prawn, asparagus and lemon risotto:

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

Steps to make Prawn, asparagus and lemon risotto:

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 !!!.

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