Fresh Tomato Prawn And Asparagus Risotto Recipe

Recipe By Slurrp

Fresh Tomato Prawn And Asparagus Risotto is a vibrant and flavorful dish that combines the sweetness of fresh tomatoes with the delicate flavors of prawns and asparagus. The risotto is cooked slowly, allowing the rice to absorb the flavors of the ingredients and become creamy and tender. This dish is perfect for a special occasion or a weeknight dinner when you want to impress. It is a delicious and satisfying meal that will leave you wanting more.

4.3
26 Rating -
Rate
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Fresh Tomato Prawn And Asparagus Risotto
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Ingredients for Fresh Tomato Prawn And Asparagus Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1/2 cup Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1/4 cup Prawns, Peeled And Deveined
  • 1/4 cup Asparagus, Trimmed And Cut Into Bite Sized Pieces
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
621
calories per serving
5 g Fat45 g Protein95 g Carbs15 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    45g
  • Carbs
    95g
  • Fiber
    15g

MacroNutrients

  • Carbs
    95g
  • Protein
    45g
  • Fiber
    15g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    537mg
  • Iron
    10mg
  • Vitamin A
    1529mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    270mg
  • Vitamin B9
    2493mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    62mg
  • Vitamin E
    4mg
  • Copper
    1mcg
  • Magnesium
    200mg
  • Manganese
    2mg
  • Phosphorus
    736mg
  • Selenium
    39mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp