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.