Description
This Shrimp and Asparagus Risotto delivers genuine restaurant quality right in your own kitchen. Plump, sweet prawns and crisp asparagus tips nestle into a luxuriously creamy Arborio rice base that has been slowly coaxed to perfection with white wine and warm stock. The secret is the final mantecatura – beating in cold butter off the heat – which creates that signature glossy, flowing consistency you find in the best Italian restaurants. It takes patience and a wooden spoon, but every stir is worth it.
Ingredients
- 350g Arborio risotto rice
- 400g raw king prawns or shrimp, peeled and deveined
- 200g asparagus, woody ends removed, tips cut into 4cm lengths
- 150ml dry white wine
- 1.2 litres hot fish or vegetable stock
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 40g cold unsalted butter, cubed
- 80g Parmesan cheese, finely grated
- 2 tablespoons olive oil
- Juice of half a lemon
- Salt and white pepper to taste
- Fresh chives or parsley to garnish
Instructions
1. Heat stock in a separate saucepan and keep at a gentle simmer throughout cooking.
2. Heat olive oil in a large, heavy-based pan over medium heat. Sauté shallots for 4 minutes until soft and translucent. Add garlic and cook 1 minute more.
3. Add Arborio rice to the pan. Toast, stirring constantly, for 2 minutes until the edges of the grains turn translucent.
4. Pour in the white wine and stir until completely absorbed. This step builds important flavour.
5. Add hot stock one ladle at a time, stirring constantly and only adding more when the previous ladle has been absorbed. This process takes 18 to 20 minutes. The rice should be al dente with a creamy sauce.
6. Stir asparagus tips into the risotto with the last ladle of stock. Cook for 3 minutes.
7. Add prawns and cook 3 to 4 minutes until pink and just cooked through. Do not overcook.
8. Remove pan from heat. Add cold butter cubes and Parmesan. Beat vigorously for 1 to 2 minutes until glossy and creamy. Add lemon juice and season to taste. Rest 2 minutes then serve immediately.
Notes
Never walk away from risotto – constant stirring releases the starch that creates creaminess.
The mantecatura (beating in cold butter off heat) is the most important step for a glossy finish.
Use the best quality stock you can – it makes an enormous difference to the final flavour.
Prawns cook quickly – they are done the moment they turn pink and curl. Overcooked prawns become rubbery.
Risotto waits for no one – serve immediately as it continues to thicken as it sits.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian