Lemony Risotto with Asparagus and Prawns

Ingredients for Lemony Risotto with Asparagus and Prawns

• 725ml reduced-sodium chicken broth

• 475ml water

• 350g asparagus, trimmed and cut into 1-inch pieces

• 1 small onion, finely chopped

• 4 tablespoons unsalted butter, divided

• 300ml Arborio rice

• 60ml dry white wine

• 350g medium prawns, peeled and deveined

• 1 tablespoon grated lemon zest

• 40g grated parmesan

• 2 cucchiai di prezzemolo a foglia piatta tritato

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

Cook onion in 2 tablespoons butter with 1/4 teaspoons salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 120ml broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 120ml at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

Stir in prawns and cook until just cooked through, 2 to 3 minutes.

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Avvertenza

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