Asparagus and Prawn Risotto

Asparagus and prawn risotto is a refined and elegant spring first course. Here is the recipe to prepare asparagus and prawn risotto for four people.

Ingredients

• 320 g risotto rice (such as Arborio or Carnaroli)
• 400 g fresh or frozen prawns
• 1 bunch of asparagus
• 1 small shallot
• 1 litre hot vegetable stock
• 1 glass of dry white wine
• 4 tablespoons extra virgin olive oil
• 30 g butter
• grated Parmesan cheese to taste
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Method

1. Clean the asparagus by removing the woody part of the stem and cut the stems into thin rounds, setting the tips aside whole.
2. Clean the prawns by shelling them and removing the intestinal vein. You can set aside the shells and heads to make a stock and add it to the vegetable stock to intensify the flavour.
3. In a large frying pan or saucepan, gently fry the finely chopped shallot in the extra virgin olive oil until translucent.
4. Add the rice and toast it for a few minutes until it becomes translucent, stirring carefully. Deglaze with the white wine and allow to evaporate.
5. Begin adding the vegetable stock one ladle at a time, stirring occasionally and waiting for the liquid to be absorbed before adding the next.
6. Halfway through cooking the rice, add the asparagus rounds and season with salt and pepper.
7. When the rice is almost al dente, add the asparagus tips and prawns and continue cooking for a few minutes until the prawns turn pink and the asparagus is tender.
8. Finish the risotto with the butter and grated Parmesan, adjust the seasoning if necessary and serve hot, with a sprinkle of fresh parsley if desired.

Notes

Risotto is a classic of Italian cuisine that lends itself to many variations. The addition of prawns and asparagus transforms it into a rich and festive dish, ideal for spring when asparagus is in season. If you have more time, you can make a stock using the prawn shells and heads, which will give the risotto an even more intense seafood flavour.