Dinner

Prawn and Asparagus Risotto is for Dinner.

Prawn and Asparagus Risotto takes several minutes to prepare.

Prawn and Asparagus Risotto takes several minutes to cook.

Prawn and Asparagus Risotto makes 2 servings.

The ingredients for Prawn and Asparagus Risotto are:

4 cups chicken stock, boiling
4 cups water, boiling
1 cup white wine, boiling
1 Tbsp olive oil
1 onion, finely diced
2 stalks celery, finely diced
4 cloves garlic, crushed
Pinch of saffron threads, toasted
3-4 sprigs thyme
? cup arborio rice
12 asparagus spears, blanched & cut into sections on the diagonal
2-3 Tbsp lemon juice
2-3 thyme sprigs, extra
300g prawns, sauteed in a wok with olive oil spray

Here is how you make Prawn and Asparagus Risotto:

Bring the stock, water and wine to the boil and lower to a simmer.Heat a large, non-stick frying pan over low heat, add the olive oil, onion, celery, and garlic and sautee, stirring constantly, for 10 minutes without browning to develop the flavour.Add the arborio rice, thyme and saffron crushed to a powder and stir to coat well in the oil mixture. Add one ladle of simmering stock mixture and stir until all the liquid is absorbed. Repeat with the remaining stock mixture.Stir through the lemon juice, cover tightly, leave to stand for 10 minutes, remove the thyme sprigs, then stir through the sauteed prawns and serve dressed with extra thyme.Number of Servings: 2Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Prawn and Asparagus Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 568.7

• Total Fat: 14.0 g
• Cholesterol: 14.4 mg
• Sodium: 1,360.3 mg
• Total Carbs: 67.9 g
• Dietary Fiber: 5.5 g
• Protein: 44.0 g

Prawn and Asparagus Risotto is Italian cuisine.