Asparagus-Lime-Risotto with Roasted Prawns

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14. April 2020 | Summer · Events & Lifestyle

Asparagus-Lime-Risotto with Roasted Prawns

Serving size: 4 portions
Preparation: about 1 hour


  • 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


  • 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.