We have been making quite a lot of risotto lately, and this is another filling and tasty variation. Definitely one to share with friends.
Andrew: Once you have mastered the basic risotto recipe, any variation is possible.
Dawn: Have you managed that oyster one yet?
Andrew: It is on the list! Don’t panic!
1 red or white onion, finely chopped
2 cloves of garlic
1 red chilli
1 tsp thyme leaves
250g risotto rice
200g uncooked prawns
300g asparagus spears, woody ends discarded, sliced into 2cm lengths
Chicken stock – 1-1.5 litres (https://forfoodlovers.wordpress.com/2014/01/11/essential-chicken-stock/) or make from stock cubes
200g unsalted butter
1 small glass white wine
Salt and pepper for seasoning.
Andrew: You know the routine now. Follow each step carefully.
- In a large frying pan, melt half of the butter and add a drizzle of olive oil over a medium heat.
- Fry the onion, chilli and garlic for 5 minutes until softened.
- Add the asparagus and allow it to colour, then add the prawns, turning after a further minute until they are pink on both sides.
- Next add the rice and stir until all the grains are coated in the melted butter.
- Add the thyme then the wine, and keep stirring until absorbed.
- Turn the heat to a simmer.
- Then add the chicken stock ladle by ladle, stirring as it absorbs, and not letting it stick to the pan.
- The absorption process will take 20-25 minutes. Taste the rice to ensure it is cooked.
- Season to taste.
- When the rice is cooked, stir in the remaining butter and the parmesan.
- Serve immediately with a green salad of your choice.
Dawn: Is there no end to the risotto range?
Andrew: It’s endless!