Asparagus & Prawn Risotto
1/2 pint asparagus stock
1 few spears of asparagus (about 50g)
50g dry weight arborio rice
90g prawns, cooked & deveined
1 tablespoon reduced fat creme fraiche
15g grated Parmesan cheese
Spray a non-stick pan with a little olive oil and add the rice. Toss over low heat for a minute or two, them add a ladleful of hot asparagus stock and stir. Stir gently until the stock is absorbed, then add another ladle of stock and stir gently until stock in absorbed. Each ladle will take about 5 minutes to be absorbed by the rice.
After you have added 2 ladlefuls, you should be about half way through. Add the asparagus, cut into small pieces with the third ladleful.
When the last ladleful is nearly absorbed. add the prawns to warm through. Finally, stir in the creme fraiche and half the Parmesan just before serving. Garnish with the other half of the cheese and lots of fresh black pepper.
It always annoys me to thrown away the tougher ends of asparagus, so I generally make stock with them to use in risottos, soups or pasta dishes. All I do is cover the asparagus ends with plenty of water and cook over low heat, covered, for about 30 minutes. then I whizz is all up in the blender and pass it through a sieve. Any tough stuff gets left behind in the sieve, but you get a nice, pulpy, asparagus flavoured stock.
Nutrition Data
Calories (kcal) 353.4
Carbohydrate (g) 45.0
Protein (g) 24.5
Fat (g) 8.6
Fibre (g) 1.6
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