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King prawn risotto with asparagus
July 31, 2019
Easy
Prep: 30 minutes
- Steam the asparagus for 4-5 minutes until just tender, then rinse under cold water. Drain and chop into small pieces.
- Heat the oil in a pan and gently fry the shallots until softened but not coloured. Add the rice and saffron and cook for 2 minutes, stirring frequently.
- Add the white wine and cook until liquid evaporates.
- Add the fish stock to the rice, one ladle at a time, stirring and waiting until it has been fully absorbed, before adding the next. This should take about 15 minutes. Set aside once all liquid has been absorbed.
- Add the grated Parmesan cheese (retain some for garnish) and asparagus to the risotto and stir until incorporated. Season with salt and pepper.
- Toss the prawns in a pan with olive oil for 1 to 2 minutes.
- To serve, divide the risotto into two bowls, and top with Parmesan, prawns, finely sliced red onion and chopped chives.
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