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Lemony Prawn and Asparagus Risotto

  • October 1, 2015
  • By Carly Neave

Lemony prawn and asparagus risotto
Happy 1st of the month my lovely readers! How quickly is this year going!?

Feels like only yesterday I was prepping for my summer vacation of which I spent most of my time in the stunning España, and developed a new found love for flavoursome and enticing paellas! Although different to risottos, the abundant and exciting fresh seafood and colourful saffron infused rice in paellas is simply a great combination. They are perfect for a casual beach lunch, shared between friends over a glass of rose. So even though it was my love for paellas that was re-born, it sparked a craving for a deliciously, moreish risotto bowl filled with fresh ingredients tied with feelings of comfort and home. Although they both use absorbent short-grain rice, risottos and paellas are different, with risottos having a more creamy texture and Paellas being a bundle of lots of different ingredients and generally a lighter dish. Both are fab, but following a summer of paellas, it was time risottos took the reins.

Lemony prawn and asparagus risotto

My lemony prawn and asparagus risotto with freshly cut asparagus was thought up on a trip to the local fish market during my stay at the Banyan Tree in Ras al-Khaimah. Prawns were in season and having been freshly caught that morning, they were too good to turn down! I came home armed with kilos of strong-smelling fish and a mission to make the BEST, healthiest and most mouth-watering risotto I’ve ever done. I had bought some fresh squid too, so added some gorgeous calamari rings into the lemony prawn risotto mix. They aren’t necessary to have an incredible tasting dish but if you can get hold of fresh, good quality squid then the more the merrier!

The rice is so creamy with amazing lemon favours oozing out. It’s real, refined comfort food and perfect to serve at a dinner party not only for ease of a ‘one-pan dish’ but also for enjoyment! It’s important to make sure the rice remains ”˜al dente’ so that the dish isn’t a big gloop! You do this by making sure to add the stock one ladle at a time and letting the rice almost completely absorb the liquid before adding another, keep trying the rice as it cooks as it’s the best way to judge it’s done to your liking. Ideally, the rice is tender with a little bite.

Sprinkle over some grated parmesan for even more of an indulgence but enjoy this guilt-free because first and foremost, risotto should be devoured that way, and secondly without any butter or wine, it’s the healthiest risotto recipe around!

Lemony prawn and asparagus risotto

Lemon and Prawn Risotto
 
Prep time
Cook time
Total time
 
Lemon and Prawn Risotto
Author:
Cuisine: Seafood
Serves: 4 large servings
Ingredients
Seafood
  • 400g Prawns (shelled - approx 175g de-shelled)
  • 100g Squid
  • 1 garlic clove, finely chopped
  • 2 tbs olive oil
  • ½ tsp paprika
  • Salt and pepper
Risotto
  • 1 heaped tbs coconut oil
  • 1 medium white onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 2½ cups of rice (375g)
  • 450g Large asparagus, chopped into 1 inch pieces.
  • 1.4 Litres of good quality fish stock (Around 7 cups - should be hot)
  • Zest of one lemon
  • Juice of ½ lemon
  • Handful of grated parmesan cheese
Instructions
  1. De-shell the prawns and clean the squid, removing the pink skin.
  2. Slice the squid into small rings and place both the prawns and and squid in separate bowls. Season each bowl with ¼ tsp paprika, salt and pepper, ½ garlic clove and tbs olive oil (or coconut oil if you prefer)
  3. In a heavy-based pan, add the coconut oil, white onion and garlic and leave to sweat until softened.
  4. Add the risotto rice, lemon juice and zest and stir well for a few minutes.
  5. Then, ladle by ladle, add the fish stock. After each ladle is added, stir the stock in slowly, allowing the rice to almost completely absorb the liquid before adding in another ladle.
  6. Whilst the rice is cooking, place the chopped asparagus in a pan of boiling water for two minutes and then remove, putting it in an ice bowl or very cold water.
  7. After the last ladle of stock is almost absorbed, add in the prawns and stir.
  8. Cook for 2-3 minutes and then add the squid rings and asparagus.
  9. Stir well and leave for another minute or until the squid and prawns are cooked throughout.
  10. Sprinkle with parmesan, serve hot and enjoy!

 

By Carly Neave, October 1, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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