Seafood risotto is usually something I'll order when we go out to our local Italian. Something I'll have alongside a large glass of wine and indulge in, reminding myself along the way that this is a treat and I cannot have it every day.
So yesterday, after we spent a good couple of hours cleaning our kitchen we rewarded ourselves with this yummy dinner of deliciousness and a large glass of G+T.
Just in case you fancy a bit of a posh dinner date for two but can't be arsed to leave the house. Here it goes.
- 150g risotto rice
- 12 king prawns, defrosted
- 7 asparagus stalks, cut into small chunks, set the tips aside
- 2 celery stalks, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 600ml fish, chicken or vegetable stock
- 1 glass white wine (150ml)
- 1 lemon
- 1 tsp chilli flakes
- a handful of chopped parsley
- salt and pepper to season
- olive oil
- 1tbsp butter (optional - you can just add more olive oil)
- Heat the olive oil in a medium saucepan. Once hot fry the onions, celery, garlic and chili flakes until the vegetables start to soften. This will take about 5 mins.
- Add the butter and keep stirring until it's all melted. Add the rice and stir until it's well coated and starts to go slightly translucent.
- Pour over the wine and simmer, stirring continuously for about 3 minutes. You will see the starch being released from the rice and the liquid will start to thicken slightly.
- Add a little bit of the stock, stir and leave to simmer for 15-20 minutes. Stir occasionally and keep topping up with stock when the mixture starts to look a little dry. Make sure you always have enough liquid in the pot so it doesn't stick. After 10 minutes add the chopped asparagus (not the tips) and stir.
- In the meantime heat a little olive oil in a pan. Once the oil is very hot, add the asparagus tips. Fry on each side for about 2 minutes, until the asparagus starts to brown. Sprinkle with some sea salt and deglaze the pan with the juice of 1/4 lemon. Set aside for later.
- Once your rice has been cooking for about 15-20 minutes add the prawns and half the chopped parsley. Stir, until everything is well incorporated.
- After about 20 minutes your rice should be done. The rice should still have a little bite to it with a smooth, velvety consistency. If you feel it's still too hard, cook for a few more minutes, adding a bit more stock if necessary.
- Taste for seasoning, squeeze in the juice of 1/4 lemon and serve topped with the remaining parsley and the asparagus tips. Garnish with a lemon wedge.
This dish goes sooooo well with a nice zingy Gin and Tonic, some candlelight and a nice date ;)