Fresh Tomato Prawn And Asparagus Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat.
• STEP 2.Add the onion and garlic to the saucepan and cook until softened.
• STEP 3.Add the Arborio rice to the saucepan and stir to coat the grains with the oil.
• STEP 4.Add the white wine to the saucepan and cook until it has evaporated.
• STEP 5.Add the diced tomatoes and vegetable broth to the saucepan, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
• STEP 6.Continue adding the broth and stirring until the rice is cooked al dente and creamy.
• STEP 7.Add the prawns and asparagus to the saucepan and cook until the prawns are pink and cooked through.
• STEP 8.Stir in the grated Parmesan cheese and season with salt and pepper to taste.
• STEP 9.Remove from heat and let it rest for a few minutes before serving. Enjoy!

Cooking Tips

• Use ripe and flavorful tomatoes for the best results.
• You can substitute the prawns with other seafood, such as scallops or mussels.
• For a vegetarian version, you can omit the prawns and add more vegetables, such as peas or mushrooms.

Storage and Serving

• Risotto is best served immediately after cooking.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.