Thursday 31 August 2017

Green asparagus and prawns risotto


Today we bring you another original recipe of risotto, this time with vegetables and prawns. What ingredients do you usually add?

Ingredients for 2 servings:
- 5.3 oz of rice bomb 
- 3.5 oz of cooked prawns
- 3.5 oz of green asparagus
- 1.7 oz of Parmesan cheese
- 1/2 onion
- 1/2 green pepper
- 1 small carrot
- 1 large garlic clove
- 1/2 leek
- 1 tablespoon of margarine
- 1.7 oz of white wine
- 14 oz of chicken broth
- Olive oil
- Salt

Recipe:
- Cut two canned asparagus in half, leaving 3 cm from the tip and reserve them to decorate.
- Wash the vegetables, peel the carrot and the garlic and, with the help of a chopper, chop the onion, green pepper, carrot, garlic, leek and asparagus into very small pieces.
- Sauté the vegetables in a frying pan over medium heat with a little olive oil until they are tender.
- Add rice and sauté two more minutes while stirring continuously.
- Pour the white wine, raise the fire and allow the alcohol to evaporate for two minutes.
- Gradually add the previously heated chicken broth until the rice is done.
- Sprinkle a pinch of salt and stir well.
- Cut the prawns in 4-5 pieces each, reserving two to decorate.
- When two minutes are missing from the rice, add the sliced ​​prawns and stir again to mix well with the rice.
- Turn off the heat and add the margarine, stirring continuously until it is undone and spread well over all the rice.
- Grate the Parmesan cheese, sprinkle it over the rice and stir again.
- Serve and decorate with a tip of asparagus and a prawn.

Bon appétit!

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