Creamy Asparagus and Prawn Risotto Recipe

Asparagus and Prawn Risotto (Risotto Asparagi e Mazzancolle)

Category: Main Course
Serves: 4

This Asparagus and Prawn Risotto brings together the delicate flavors of tender asparagus and succulent prawns, perfectly complemented by the richness of creamy risotto. A comforting and elegant dish, it’s ideal for special occasions or an indulgent family dinner.

Ingredients:

Instructions:

1. Prepare the Broth:
   Begin by preparing the vegetable broth, keeping it warm throughout the process. You can follow your favorite recipe or use store-bought broth to save time.

2. Cook the Asparagus:
   Wash and trim the asparagus, cutting off the tough ends. Place them in a pot with cold water and bring to a boil. Once boiling, cook for about 10 minutes, or until the asparagus is tender. Set aside the asparagus tips, and blend the remaining stalks with a little of the cooking water to create a smooth asparagus puree.

3. Prepare the Prawns:
   While the asparagus is cooking, clean the prawns by removing their heads and shells. Make a small incision along the back to remove the intestine. Set the prawns aside.

4. Sauté the Onion:
   In a separate pan, heat the extra virgin olive oil over medium heat. Add the finely chopped red onion and cook for a few minutes, stirring frequently, until the onion becomes soft and translucent.

5. Combine Asparagus and Rice:
   Add the asparagus puree to the sautéed onion and stir to combine. Then, add the Carnaroli rice and toast it for a minute, allowing it to absorb the flavors. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly to ensure the rice absorbs the liquid evenly.

6. Cook the Risotto:
   Continue to cook the risotto, adding broth as needed, until the rice is tender but still al dente. This process should take around 15-18 minutes.

7. Cook the Prawns and Asparagus Tips:
   While the risotto is cooking, heat a separate pan with a little olive oil. Add the prawns and asparagus tips, seasoning with salt and pepper. Cook for about 3-4 minutes, until the prawns are pink and fully cooked.

8. Finish the Risotto:
   Once the rice is done, stir in the fresh cream cheese, allowing it to melt and make the risotto creamy. Adjust the seasoning with salt and pepper to taste.

9. Combine and Serve:
   Gently fold in the prawns and asparagus tips into the risotto. Mix well and serve immediately, garnishing with a drizzle of olive oil if desired.

This Asparagus and Prawn Risotto is a delicious and satisfying dish that balances the earthy flavor of asparagus with the sweetness of prawns. It’s a perfect meal to impress your guests or treat yourself to a refined yet comforting dinner.

Nutritional Information (Per Serving):

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.