Risotto with asparagus and prawns

The asparagus risotto, together with the zucchini risotto, tinges our spring menus green! I chose to bring to the table a seafood variant: asparagus and prawn risotto! Creamy and delicate thanks to the creaming with fresh cheese, the asparagus and prawn risotto will be perfect for a different dinner than usual.

INGREDIENTS

Carnaroli Rice 320 g

Asparagus 400 g

Prawns 550 g

Copper onions ½

Vegetable broth about 1 l

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

TO CREAM

Cream cheese 70 g

PREPARATION

To make the asparagus and prawn risotto, first prepare the vegetable broth following our recipe and keep it warm. Peel the asparagus and boil them in a pot starting with cold water for about ten minutes from when the water reaches a boil. In the meantime, clean the prawns by removing the head and carapace, then cut the back and gently pull out the intestine. When the asparagus is cooked, coarsely chop the stems and set the tips aside. Transfer the stems to a mixer with a little of the cooking water and blend to obtain a homogeneous cream. Now peel and thinly slice the onion, then brown it in a pan with the oil for a few minutes. When the onion is wilted, add the asparagus cream. Add the rice as well and mix everything together for a couple of minutes, then start pouring a ladle of broth at a time. Cook the rice, adding the broth as needed. In the meantime, heat the oil in another pan, add the prawns and the asparagus tips and sauté for 2 minutes over high heat. Season with salt and pepper. When the rice is cooked, transfer the prawns and the asparagus tips to a nice pan and mix everything together. Turn off the heat and stir in the cream cheese, mix well and serve your asparagus and prawn risotto!

PRESERVATION

It is advisable to eat the asparagus and prawn risotto immediately. You can store it in the refrigerator for a day, in an airtight container.

ADVICE

If you wish, you can replace the cream cheese with butter or a dash of fresh cream to give creaminess to the asparagus and prawn risotto. Do you have any leftover prawns? Prepare a quick and easy main course like pan-fried prawns!