Prawn and Asparagus Risotto


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!


Serves 4

1 red or white onion, finely chopped

2 cloves of garlic

1 red chilli

Olive Oil

1 tsp thyme leaves

250g risotto rice

200g uncooked prawns

300g asparagus spears, woody ends discarded, sliced into 2cm lengths

75g parmesan

Chicken stock – 1-1.5 litres ( 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!

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