This delicious asparagus and prawn risotto recipe is a classic of Italian cuisine, and it is perfect for every occasion, from a solo dinner to a romantic dinner for two or a party with friends.
The benefit of this risotto recipe is that is perfectly balanced in its carbs, vegetables & protein components so it will keep you full for longer and satisfy even the most sophisticated of tastebuds.
This risotto is also made with extra-virgin olive oil rather than butter, meaning that it is lighter to digest and more supportive of heart health.
This recipe is a great example of healthy Italian cuisin recipes, and of how you can tweak a classic recipe, like a risotto recipe, to make healthier so that you can eat food that you enjoy and be healthier at the same time.
What you need for this Prawns and Asparagus Risotto
serves 2
- 100 gr Arborio rice
- 1o-12 asparagus (trimmed)
- 10-12 king prawns ( frozen)
- 2 garlic cloves
- 1 shallot
- a sprinkle of olive oil
- 1 Kalo organic stock cube
How to make this Italian Asparagus and Prawns Risotto
Instructions
- Boil some water in the kettle and when ready, place it in a pot with the stock cube. Let it boil for a couple of minutes until stock is formed.In the meantime, sprinkle some olive oil in a non-stick pan, and add the finely cut shallot and the garlic.
- Let it sweat for a couple of minutes.Add the rice and let it brown in the pan for a couple of minutes, and then add the stock slowly and bit by bit. Add the chopped asparagus and continue to cook the rice.
- After 7-8 min you can add the prawns and continue cook the rice for other 7-8 min. Serve and enjoy!
