Risotto with asparagus and prawns recipe of 01-06-2014 [Updated on 30-09-2018]
Hello, today's recipe is risotto with asparagus and prawns, a pairing that I tried for the first time this year and that I liked a lot. The dish has a delicate and particular flavor at the same time, I used a broth made with the cooking water of asparagus and shrimp heads which gave an even more decisive flavor to the risotto. I leave you to the recipe and I wish you a happy Sunday, kisses; *
How to make risotto with asparagus and shrimp
Clean the asparagus by removing the toughest part of the stalk, then boil them for 5 minutes putting the tips on top
Clean the prawns by removing the shell, tail, head and black thread on the back (to see step by step go to the guide how to clean the prawns)Once the asparagus is cooked, lift them and set them aside and in the cooking water add the shrimp heads, a drizzle of oil and cook for 20 minutes.
Cut the asparagus into small pieces and set the tips aside.
Slice the onion thinly and fry it in the pan with the oil, then add the chopped asparagus.
Now add the rice and toast it in the sauce, then blend with the white wine
Filter the resulting shellfish stock and add it to the risotto until it is covered, continue cooking adding more broth as it is absorbed.
When cooked, sauté the prawns and the asparagus tips in a pan with the oil, and add the pepper
Add the shrimp and asparagus to the risotto
Turn off the heat, stir and let the risotto rest for a few minutes.
Serve the risotto with asparagus and prawns on the plates