Asparagus-Lime-Risotto with Roasted Prawns
14. April 2020 | Summer · Events & Lifestyle
Asparagus-Lime-Risotto with Roasted Prawns
Serving size: 4 portions
Preparation: about 1 hour
Recipe:
- 300 g Carnaroli Risotto
- 900 ml vegetable stock
- 3 tbsp. extra virgin olive oil from Liguria
- Finely diced ginger
- Finely diced shallots
- Green celery slices blanched
- 12 stems of green asparagus blanched
- 4 king prawns sliced without the intestines and without the shells
- 4 pieces king prawns whole without the intestines and without the shells
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- A little pepperoncini
- 1 lime (juice and rape)
- 100 g grated Parmesan cheese
- 100 g cold butter cubes
- Salt and pepper to taste
Preparation:
- 1. Set up the place where the food will be prepared.
- 2. Heat the olive oil and glaze the shallots, ginger, celery and prawn slices in the oil.
- 3. Add the risotto rice and also glaze it.
- 4. Slowly deglaze with the vegetable stock and simmer at low heat. Stir again and again with a wooden spoon and pour in the vegetable stock.
- 5. After ¾ of the cooking time, add the blanched asparagus.
- 6. Carefully fry the whole prawns and 4 green asparagus tips in a little bit of olive oil to a certain point and then season with salt and pepper.
- 7. As long as the rice grain is still a bit hard, remove the pot from the heat. Stir the Parmesan cheese, butter and olive oil into the risotto, in order to achieve a creamy consistency.
- 8. Arrange the finished risotto on a warm plate and finish garnishing it with the roasted prawn, the asparagus tip, thyme and rosemary. If you wish, you can decorate the dish with a slice of focaccia.