Lemony Prawn Risotto

with Asparagus
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
1,142 Reviews
Cals 772 · Prot 53 · Carbs 85 · Fat 26
Family-Friendly
Try Hello Chef Now
30 min
Lemony Prawn Risotto with Asparagus
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
1,142 Reviews
Cals 772 · Prot 53 · Carbs 85 · Fat 26
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Risotto
Prawns 7*
350 Grams
White onion
1 Piece
Water
600 ML
Vegetable stock cube
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Toppings
Lemon
1 Piece
Fresh chives
15 Grams
Thin asparagus
250 Grams
Garlic cloves
3 Pieces
Parmesan 4*
30 Grams
Olive oil
1 Tbsp
Salted butter 4*
50 Grams
Salt
0.5 Tsp

Allergens

*7 Crustaceans, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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

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.
Make risotto

3 Make risotto

Once softened, add the Arborio 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'.
Prep garnishes

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.
Fry prawns and asparagus

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.
Finish risotto

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy