25 December 2012,23:05 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • Melt the butter in a large pan and gently fry the shallots until they are softened but not browned.
  • Add the rice and stir with the other ingredients to toast the grains without browning them.
  • After about 5 minutes, add the wine and stir for about 2 minutes. Then add 3 ladlefuls of hot stock and stir until the rice has absorbed all the liquid.
  • Continue to add the stock when the previous amount has been absorbed and stir it in.
  • About 5 minutes before the end of the cooking time, add asparagus spears and prawns then continue to cook risotto as before.
  • Taste, then season with salt and pepper, take care not to break up the asparagus spears or the prawns.
  • When the rice grains are tender but firm to the bite, remove the pan from heat and stir in the rest of the butter.
  • Cover and leave to rest for 5 minutes, then stir again before transferring to a warmed dish.
  • Serve at once, garnish with extra asparagus spears and cooked, warm prawns.


  • 50 grams unsalted butter
  • 2 small shallots, finely chopped
  • 400 grams Carnaroli or Vialone Nano rice
  • 100 ml dry white wine
  • 2 litres mild fish stock, kept simmering
  • 18 -20 asparagus spears, woody stems removed and steamed until just tender
  • 250 grams cooked peeled prawns (shrimp)
  • Freshly milled pepper and Salt

To garnish

  • A few whole, hot, steamed asparagus spears
  • A handful of cooked, warm prawns (shrimp)

1 comment for “Asparagus Risotto”

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