Recipe of Award-winning Prawn, asparagus and lemon risotto

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Before you jump to Prawn, asparagus and lemon risotto recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Most of us have been conditioned to think that comfort foods are bad and to be avoided. But if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be altogether healthy and it's good for you to eat them. There are several foods that basically can boost your moods when you eat them. If you seem to feel a little bit down and you're in need of a happiness pick me up, try a few of these.

Make some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for raising your mood. This is because these foods are high in magnesium, which helps to raise serotonin levels. Serotonin is referred to as the "feel good" chemical substance and it tells your brain how you should be feeling at all times. The more of it in your brain, the better you'll feel. Not just that but nuts, in particular, are a fantastic source of protein.

You can see, you don't need junk food or foods that are not good for you so you can feel better! Try a few of these suggestions instead.

We hope you got benefit 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 achieve that.

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

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