When it is season for fresh vegetables and greens, we try to make the most of them and with a risotto with asparagus and prawns we will not go wrong
It is definitely a gourmet dishbut just as surely it is a good dish and for this reason we like it more When the season starts fresh asparaguswe can go wild with combinations but we are not wrong with rice.
And this risotto with asparagus and prawns it is a first course that everyone will remember for a long time. A great recipe for lunch and dinner, much less complicated than we think.
Risotto with asparagus and prawns, all useful steps
If we don’t find shrimp, or if we want to use another crustacean, prawns are also fine for this delicious rice, always better if fresh.
400 g of Carnaroli or Vialone nano rice
350 g of clean asparagus
350 g of shrimp
1 liter of vegetable broth
1 glass of dry white wine
5 tablespoons of extra virgin olive oil
1 small white onion
1 clove of garlic
30 g of butter
5 tablespoons of grated Parmesan cheese
Salt to taste
black pepper to taste
The first step is prepare the vegetable brothor with granules (possibly prepared by us) or with carrot, onion, celery stick and parsley ganbi. When it’s ready, let’s filter it and keep it warm.
We clean the asparagus by scraping with a sharp knife or a vegetable peeler the hard part of the stems. The weight in the recipe refers to clean asparagus, so let’s weigh them. Then we separate the tips from the stems, tying the latter with kitchen twine.
We immerse the stems in a large pot filled with cold water and then place the tips in a basket to steam them in the same pot in order to save. So let’s put
the pot on the stove, cover and let it cook for about 15 minutes.
In reality, half the time will be enough for the tips. For this we lift the lid and check: if they are soft by sinking the prongs of the fork we can take them off. When the gmbi are cooked too, untie them and divide them in two.
Half of the stems we will blend them with an immersion mixer to create a cream, adding a ladle of cooking water and a pinch of salt. The other half we will slice them into pieces less than 1 centimeter long. When the asparagus cream is ready, put it aside together with the sliced tips and stems.
Now let’s move on to the real risotto. We keep warm in vegetable broth and we also put to heat the cream of asparagus in a saucepan. Then finely chop the onion and fry it in a pan with 4 tablespoons of oil.
When it begins to brown, add the rice and toast it, stirring with a wooden spoon. After 2 minutes, blend with the white wine and let it evaporate over high heat, continuing to stir.
As soon as the wine has evaporated, add the asparagus cream, lower the heat and immediately add 2 ladles of broth. Only when they are absorbed, we go ahead with the broth rfesto, but 1 ladle at a time.
While we wait, take a large pan and cook the prawns together with the clove of garlic and 1 tablespoon of oil. Let it go with the lid on for 6-7 minutes maximum, over medium-low heat. When they are ready, shell them by filtering the sauce left in the pan, which we will add to the asparagus cream.
Halfway through cooking the rice, add the slices of the stems and when there is 1 minute left (calculate 16-18 minutes in total) add the asparagus tips. Turn off and stir in the butter cut into small pieces and the Parmesan, away from the heat.
Finally, we serve the rice on the plates, adding 2-3 prawns per dish and season with freshly ground pepper.