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Asparagus and Prawn Risotto

Risotto is a dish of Italian origin made with arborio or carnaroli rice, which gives it a creamy consistency and a unique texture. Remember that we can wait for risotto, but risotto can never wait for us.

Ingredients

  • Balsamic vinegar
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  • 1 bunch of asparagus
  • 12 prawns
  • 1 clove of garlic, minced
  • 1 onion, chopped
  • olive oil
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  • 300g arborio rice
  • 1 glass of white wine
  • parmesan cheese
  • chopped coriander

Preparation Method

  1. Cook the asparagus in 1l water for 10 minutes. Remove the asparagus with a skimmer and then cut it into pieces. Reserve the broth.
  2. Peel the prawns and sauté them in a frying pan with olive oil and the chopped garlic clove. Cook for five minutes and set aside.
  3. In a tall frying pan, heat olive oil, add the chopped onion and sauté on low heat for two minutes.
  4. Add the rice, stir, cook for 2 minutes, and refresh with the white wine. When it evaporates, add a ladle of water from cooking the asparagus. Mix until the water evaporates.
  5. Continue adding the water and letting it evaporate until the rice is cooked about 18 minutes.
  6. Add the asparagus, and the shrimp and stir.
  7. Add the cheese, coriander, and Modena balsamic vinegar, mix and serve immediately.
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