John Myers
Green Risotto with Prawns
The perfect green risotto with prawns recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 50 g Butter
- 200 g Risotto rice
- Salt
- Black pepper from the mill
- 1 liter Vegetable broth hot
- 100 ml Semi-Dry white wine
- 50 g Freshly grated Parmesan
- 250 g Asparagus green fresh
- 16 piece Shrimp peeled deveined
- 1 tbsp Oil
- 1 Fresh lime
- 3 tbsp Lime juice
- Parsley
- Peel and finely dice the shallot. Clean the asparagus, cut off the lower woody ends. Cut off the asparagus heads. Cut the remaining asparagus diagonally into small slices. Let the asparagus slices cook in salted boiling water for 6-8 minutes. After 5 minutes, add the asparagus heads and you’re done cook and drain.
- Heat the butter (25 gr.) In a saucepan and fry the shallot cubes in it until translucent. Add the rice, let it sweat briefly. Deglaze with the white wine. Gradually add the vegetable stock and cook for about 30 minutes. Simmer, stirring occasionally. Fold the remaining butter (25 g) asparagus and Parmesan into the risotto. Season with salt and pepper.
- Wash the prawns, pat dry and, if you like, stick 3-4 prawns on a skewer. Heat the oil in a pan, fry the skewers for 3-4 minutes while turning. Season with salt and pepper. Add the lime juice.
- Arrange risotto with 2 skewers each on plates. Garnish with parsley and lime wedges if you like.
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