Prawn and Asparagus Risotto


  • 30 g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 300 g risotto rice
  • 100 ml white wine
  • 1 fish stock cube dissolved in 1 litre of boiling water
  • 125 g asparagus tips, cut into bite-sized pieces
  • 200 g cooked and peeled prawns
  • zest of 1 lemon
  • 40 g Parmesan cheese, grated
  • 1 tbsp chopped parsley
  • black pepper to taste


  • Heat the butter in a saucepan, add the onion and cook, stirring occasionally until soft for about 5 minutes. Add the garlic and cook gently for a further minute.
  • Add the rice and stir to coat thoroughly. Add the wine and stir until it has evaporated.
  • Add a ladleful of hot stock to the rice and stir until it has been absorbed. Continue adding the stock in this way.
  • Add the asparagus, prawns and lemon zest, 5 minutes before the end of cooking time. If required add a little extra stock until rice is cooked.
  • Stir in the Parmesan and parsley, season to taste with black pepper and serve.

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