Quick Prawn Asparagus & Mushroom Risotto Recipe

Cooking Directions

• STEP 1.In a large pan, saut茅 prawns, asparagus, and mushrooms until cooked. Remove from the pan and set aside.
• STEP 2.In the same pan, melt butter and saut茅 onions and garlic until softened. Add Arborio rice and cook for a few minutes.
• STEP 3.Gradually add chicken broth and white wine, stirring constantly until the rice is cooked and creamy. Stir in the cooked prawns, asparagus, mushrooms, and Parmesan cheese. Serve hot.

Cooking Tips

• Use fresh or frozen prawns, and trim the asparagus before cooking.
• To enhance the flavor, you can add a splash of lemon juice or a sprinkle of fresh herbs.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Quick Prawn Asparagus & Mushroom Risotto hot as a main dish or as a side with grilled seafood.
• Garnish with chopped parsley or grated Parmesan cheese for added freshness.
• You can also add a drizzle of truffle oil or a sprinkle of chili flakes for extra flavor.