Lemony Prawn Risotto

with Asparagus

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Instructions

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1 Prep

Peel and finely chop the onion. Boil the measured water and dissolve the vegetable stock cube in it.

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2 Fry onion

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. 

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3 Make risotto

Once softened, add the aborio rice and cook for 1 min further, stirring to coat the grains in the oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. 

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4 Prep garnishes

Meanwhile, juice the lemon. Finely slice the chives. Remove the bottom third of the asparagus spears and discard. Chop the remaining asparagus into bite-size pieces. Peel and finely mince the garlic. Grate the Parmesan.

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5 Fry prawns and asparagus

Rinse and drain the prawns on kitchen paper. Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil and the butter. Once hot, add the asparagus and cook for 2 min. Add the prawns and garlic with a pinch of salt and cook for 2-3 min further or until the prawns are pink and cooked through.

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6 Finish risotto

Stir the lemon and Parmesan into the risotto. Fold the buttery prawns and asparagus into the risotto. Divide among plates and garnish with the chopped chives.

Tips for fussy eaters

Go easy on the lemon.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

Cooking Time: 30 min

Cals 701.0 · Prot 38.2 · Carbs 76.6 · Fat 26.5

Ingredients

Number of people

Risotto

Prawns 300.00 Grams
White onion 1.00 Pieces
Water 600.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Arborio rice 160.00 Grams

Toppings

Lemon 1.00 Pieces
Fresh chives 15.00 Grams
Green asparagus, thin 250.00 Grams
Garlic cloves 3.00 Pieces
Parmesan 30.00 Grams
Olive oil 1.00 Tbsp
Salted butter 50.00 Grams
Salt 0.50 Tsp

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

Cooking Time: 30 min

Cals 701.0 · Prot 38.2 · Carbs 76.6 · Fat 26.5

Instructions

photo

1 Prep

Peel and finely chop the onion. Boil the measured water and dissolve the vegetable stock cube in it.

photo

2 Fry onion

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. 

photo

3 Make risotto

Once softened, add the aborio rice and cook for 1 min further, stirring to coat the grains in the oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. 

photo

4 Prep garnishes

Meanwhile, juice the lemon. Finely slice the chives. Remove the bottom third of the asparagus spears and discard. Chop the remaining asparagus into bite-size pieces. Peel and finely mince the garlic. Grate the Parmesan.

photo

5 Fry prawns and asparagus

Rinse and drain the prawns on kitchen paper. Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil and the butter. Once hot, add the asparagus and cook for 2 min. Add the prawns and garlic with a pinch of salt and cook for 2-3 min further or until the prawns are pink and cooked through.

photo

6 Finish risotto

Stir the lemon and Parmesan into the risotto. Fold the buttery prawns and asparagus into the risotto. Divide among plates and garnish with the chopped chives.

Tips for fussy eaters

Go easy on the lemon.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Ingredients

Number of people

Risotto

Prawns 300.00 Grams
White onion 1.00 Pieces
Water 600.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Arborio rice 160.00 Grams

Toppings

Lemon 1.00 Pieces
Fresh chives 15.00 Grams
Green asparagus, thin 250.00 Grams
Garlic cloves 3.00 Pieces
Parmesan 30.00 Grams
Olive oil 1.00 Tbsp
Salted butter 50.00 Grams
Salt 0.50 Tsp
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