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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
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1 bunch of asparagus
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12 prawns
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1 clove of garlic, minced
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1 onion, chopped
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olive oil
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300g arborio rice
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1 glass of white wine
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parmesan cheese
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chopped coriander
Preparation Method
- Cook the asparagus in 1l water for 10 minutes. Remove the asparagus with a skimmer and then cut it into pieces. Reserve the broth.
- 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.
- In a tall frying pan, heat olive oil, add the chopped onion and sauté on low heat for two minutes.
- 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.
- Continue adding the water and letting it evaporate until the rice is cooked about 18 minutes.
- Add the asparagus, and the shrimp and stir.
- Add the cheese, coriander, and Modena balsamic vinegar, mix and serve immediately.
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