This Lemon, Prawn and Asparagus Risotto is the recipe we are bringing today to you as our way of celebrating #LondonWineWeek! We will be posting wine inspired recipes from all over the world and first recipe takes us to Italy. Stay tuned for more delicious wine-inspired recipes, coming every other day this week!
225g Arborio rice
250ml white wine
Juice and zest of 1 lemon
900ml good chicken stock
25g Parmesan, finely grated
1 packet of asparagus tips, cooked to al dente
1 packet of cooked prawns
Sweat the onions with some olive oil in the pan and cook over a medium heat until the onions are soft. Add the rice and lemon zest to the onions and stir for about a minute until all the grains are coated in oil. Add the wine to the pan and simmer vigorously until it has almost disappeared.
Pour a small amount of the stock into the pan and continue to cook over a gentle heat, stirring until it has all been absorbed by the rice. Continue to cook, adding small amounts of stock, until it has all been absorbed and the rice is tender and creamy, but still has a bit of bite left in it.
Stir in the asparagus tips, prawns and lemon juice.
Serve topped with Parmesan shavings and serve with Belazu olive oil and balsamic vinegar.
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