Prawn, asparagus and lemon risotto. The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait. Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat.

The risotto is not covered while microwaving. This risotto is not covered while microwaving. Risotto is one of my favorite pasta recipes. You can cook Prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Prawn, asparagus and lemon risotto

You need 10-15 of tiger prawns.
It's 1 of medium white onion.
It's 5 of asparagus.
It's 1 of lemon (juice and zest).
It's 600 ml of Vegetable stock.
It's 200 g of arborio risotto rice.
It's of Small bunch of chives.
It's 6 of cherry tomatoes.
You need 75 g of butter.
It's of Salt and pepper.
You need of Oil.
It's 1 tsp of dried chillies.

And yes, I know that risotto is a rice, but in Italian cooking it counts as a pasta course. Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl. Jack isn't (yet) the biggest fan of asparagus or peas, and he threw a mini tantrum when I quickly tossed in handfuls of both of these vegetables near the end of his risotto-stirring duty.

Prawn, asparagus and lemon risotto step by step

Finely dice your onion and sweat in a pan with oil on a low flame until softened and translucent, making sure to not colour the onions..
Add your lemon zest to the pan and cook for 1 minute..
Add your risotto rice and stir well until it starts to crack. This will allow easy absorption when it comes adding the stock.
Make sure your vegetable stock is hot. Add gradually to the rice, bit by bit. Each time making sure the liquid is fully incorporated before adding more..
Check the seasoning, adding salt and pepper..
Finely slice the asparagus and chives and set aside..
When the rice is a couple minutes off, add your prawns and asparagus and cook..
Finish the risotto with butter and lemon juice and the chopped chives, making sure it’s at dropping consistency..
Quarter your cherry tomatoes and serve on top with a sprinkle of dried chilli for a bit of heat..
Serve and enjoy !!!.

This really is one of the most delicious risottos we've made. There's a technique in this recipe that is absolute genius. Stir in lemon zest, parsley, and nutritional yeast (if using). Asparagus, saffron and lemon are naturally refreshing ways to purify your blood in Spring after a long dreary winter. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown.