Prepared with:
Time
Difficulty
| Carnaroli rice | 150g |
| Onion | 1/2 |
| Asparagus | 200g |
| Tropical prawns | 100g |
| Vegetable broth | 0,5 litre |
| Butter | 50g |
| Grated Parmesan cheese | 50g |
| Salt and pepper | to taste |
| Extra virgin olive oil | to taste |
| Lemon zest | to taste |
Risotto with asparagus and tropical prawns is a creamy and flavorful dish that combines the sweetness of asparagus with the taste of the sea given by tropical prawns. The risotto is prepared with vegetable broth and then enriched with Parmesan cheese and butter for a rich and enveloping taste. A real delight even for the most demanding palates.
| 1 | In a pan, heat the olive oil and add finely chopped onion. Sauté until golden brown. Add the rice and toast it for a couple of minutes. |
| 2 | Gradually add the hot vegetable broth, one ladleful at a time, and continue to stir until the rice becomes creamy. This process will take about 18-20 minutes. |
| 3 | Meanwhile, wash the asparagus and trim the ends. Cut the asparagus into small pieces and add them to the risotto about 5 minutes before the end of cooking. Adjust the salt and pepper to taste. |
| 4 | When the risotto is almost ready, stir in butter and grated Parmesan cheese and add the tropical prawns to the risotto, stirring gently. |
| 5 | Serve the risotto hot with a sprinkle of lemon zest and, if desired, a pinch of black pepper. Enjoy your meal! |
