Risotto with asparagus, prawns and Parmesan shavings

Risotto

with asparagus, prawns and Parmesan shavings

Ingredients

Serves 4 / Estimated time 1 hour / level 1/4

  • 170g onions
  • 400g raw round rice
  • 6 tablespoons olive oil
  • 250g asparagus
  • 960g = 12 pieces of prawns
  • 100g parmesan
  • 20cl of white wine

Instructions

Preparation

Chop an onion, asparagus sort and prepare the prawns

Baking

  • 1 / Cook in a pan an onion without browning, add the asparagus peelings and dead crawfish.
  • 2 / Deglaze with white wine, let it evaporate, wet and boil throughout the recipe by adding water.
  • 3 / Make a bundle with the asparagus and cook them in the broth. Refresh.
  • 4 / Add the rice deglazed with white wine. Season (beware of salt because Parmesan is salty), the broth a little more than the height of the rice and stir with a spatula gently so as not to break the grains.
  • 5 / Cook half the time shown on your package. When cooked, it is necessary that your rice is dry (beware of wet slowly). Put it on a plate to cool, and meanwhile grate the Parmesan, pre-cook the prawns in a pan, recover the same frying pan to put the rice.
  • 6 / Skip your broth chinese, wet rice, finish cooking in the amount of butter and olive oil off the heat and add the Parmesan.
  • 7 / Put the prawns seconds in a hot oven.
  • 8 / Draw.

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