Lemony Prawn Risotto

with Asparagus
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 726 · Prot 34 · Carbs 84 · Fat 25
Family-Friendly
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30 min
photo
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 726 · Prot 34 · Carbs 84 · Fat 25
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Risotto
Prawns
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
30 Grams
Olive oil
1 Tbsp
Salted butter
50 Grams
Salt
0.5 Tsp

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.

Before you start

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

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 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'. 
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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