Monday, 24 June 2013

Lemony risotto with asparagus and prawns

The asparagus theme continues - today's entry: risotto. Sure, risotto isn't necessarily the lightest dish for summer... but let's face it: it is gooooood.

If the prawns you're using are the whole, raw variety, you might want to cook some shellfish stock from the shells and use it for the risotto, continuing with some fish/seafood stock or fond (2 tbsp for 1/2 liters of water). Remember to keep the stock hot in a pot as you cook the risotto.

For 3-4

3,5 dl risotto rice
9-12 dl fish/ seafood stock
3 shallots/ 1 small onion/ 1/2 of a bigger kind
1 large garlic clove or 2 small ones
1 generous tbsp butter + more to finish
1 bundle of asparagus (appr. 500 g)
500 g king prawns
1 dl white wine
the zest of 1/2 lemon
1 generous tbsp chopped chives

Fry finely chopped onion and garlic in butter. Add rice and stir until translucent. Then add wine. Once it has been absorbed, start adding hot stock, one ladle at a time. Keep stirring. The texture of the finished product should be loose.

Once the rice is almost done (around 20 minutes) fold in the prawns and let the heat cook them.  OR (if using raw ones) grill them until done separately after having tossed them around in a bit of oil, salt, pepper and lemon juice).

Snap off the woody ends of the asparagus, chop them into a couple of centimetre long pieces and and steam them or cook them in a little water until done (about 5 minutes). Fold them into the risotto too. Before serving add a knob of butter into the risotto, along with chopped chives and grated lemon zest. Season to taste and serve. With some chilled white wine. On a sunny terrace. Ooooh, summer...

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