Green Goddess Risotto with Asparagus and Prawns

A healthy, happy and colourful risotto fit for spring. Our Green Goddess Risotto with Asparagus and Prawns delivers an explosion of healthy greens with a twist of lemon and a taste of the sea. Served on a bed of fresh spinach, this risotto is perfect for any occasion. Its’s a healthy, comforting crowd pleaser. And it’s a one dish wonder. By cooking the prawns first, you only need one dish. I particularly love the way the heat of the risotto naturally cooks the spinach when serving, yet still maximises its freshness.

Ingredients fresh ingredients for a springtime sensation

With a only a few simple ingredients you’ll be set to impress with this real crowd pleaser

• Risotto Rice (Carnaroli is my favourite)
• Asparagus
• Spinach
• Peas (if you want more green and that’s a thumbs up from me)
• Frozen peeled prawns
• Lemons
• Red Onion
• Fresh Parsley
• Garlic
• Chiilis
• Salt & Cracked Pepper
• White Wine

Step by step instructions to make the best Risotto ever

Most people are too scared to try make their own risotto. Once you’ve mastered the art, you’ll never look back. To make it even easier, follow this simple step by step process to conquer your risotto-making fears.

Cheat Sheet tips for a ripping risotto

• I only use Carnoroli Risotto. I find it the creamiest of them all
• Don’t pre-rinse or wash the rice as this will remove the starch that is needed to keep it creamy
• Make sure you fry the rice to cover it all with a coating of the butter and onion mixture
• Deglaze the pan with wine – you can do this before or after you add the rice
• Add the hot stock ladle by ladle in small quantities and make sure you stir constantly. This causes the grains to rub together and release the starch that adds the creaminess to the texture
• Watch that you don’t overcook the rice – the grains must still have some texture and resistance when ready to serve

Print Recipe

Green Goddess Risotto with Asparagus and Prawns

Lunch, Dinner – Continental, Italian

By Mrs Robinson – Serves: 4-6

Prep Time: 15 – Cooking Time: 45 – Total Time: 60

A healthy green risotto that shouts out with the freshness of Spring. Our Green Goddess Risotto with Asparagus and Prawns delivers an explosion of healthy greens with a twist of lemon and a taste of the sea. Served on a bed of fresh spinach, this risotto is perfect for any occasion. Its's a healthy, comforting crowd pleaser. And even better the next day.

Ingredients

• 2 cups Risotto Rice (Carnaroli is my favourite)
• 2 bunches Asparagus cut into thirds
• 1 Fresh Bunch Spinach
• 800g Frozen peeled prawns, defrosted and patted very dry
• 2 Lemons
• 1 large Red Onion - diced
• 4 cloves Garlic- finely chopped
• 250ml white wine
• 2 Chiilis- finely chopped
• 1 Bunch fresh Continental Parsley chopped coarsely
• Salt & Cracked Pepper
• 100g Butter for cooking
• 100ml
• 1 L vegetable stock
• 1L Good fish stock
• Optional:
• 150g Fresh shelled Peas

Instructions

Stock Preparation

1

Heat up the stock on a stove

2

Once boiling, turn down the heat and keep the stock hot, ready for adding to the risotto

Prawn Preparation

3

Heat 50ml oil & 50g butter in a large flat pan until melted and starting to bubble

4

Add the dry prawns and cook, stirring constantly

5

Add the garlic as the prawns begin to turn pink

6

Squeeze over the juice of one lemon

7

Remove when well caramelised or cooked to your preference

Rice Preparation

8

Add the remaining 50ml oil & 50g Butter to the large pan with all the prawn juices

9

Melt and heat until bubbling

10

Add the diced onion and sweat until translucent

11

Add the white wine to Deglaze the pan (you can do this before or after you add the rice)

12

Add the rice and stir constantly until well coated by the buttery, winey mixture and slightly toasted

13

Add the hot stock, ladle by ladle in small quantities, making sure to stir constantly

14

When the rice has a creamy consistency and still has some texture and resistance the the bite, start adding the remaining ingredients

15

Add the asparagus first, stirring constantly until heated through (if you're like me you still want a slight crunch to the bite)

16

Add the prawns to heat through (add the peas at this stage too)

17

Squeeze over the juice of one lemon and stir in well

18

Season with salt and cracked pepper

19

At this stage if you think it's looking a bit dry, add some more of the stock

To Serve

20

Layer the fresh spinach on the base of your serving tray

21

Spoon over the risotto

22

Garnish with fresh red chillis and parsley and lemon wedges