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Risotto with Prawns and Asparagus

A creamy Italian rice dish featuring tender asparagus spears and prawns, finished with butter and seasoned to perfection.

ItalianSeafoodMain CourseAsparagusRisotto
Estimated Nutrition
Calories
546.1
kcal / serving
2184.5 kcal total
Carbs
74.7g
per serving
298.6 g total
Fat
13.1g
per serving
52.4 g total
Protein
27.6g
per serving
110.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
42.6
g
Unsalted Butter
Divided use
GrainsCereals
350
g
Carnaroli Rice
Or vialone nano rice
Liquids
175
ml
Dry White Wine
Standard glass size
2
l
Fish Stock
Mild, kept hot
NutsSeeds
1
unit
Sea Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
Seafood
200
g
Prawns
Cooked and peeled
30
g
Prawns
Cooked, warm for garnish
Vegetables
2
piece
Shallots
Small, peeled and finely chopped
20
piece
Asparagus
Steamed until just tender, spears removed
4
piece
Asparagus
Whole, hot, steamed for garnish

Method

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