Asparagus and lemon risotto with prawns

Ingredients

For 1 serving

• Carnaroli rice65 g
• Asparagus150 g
• Shrimp150 g
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Lemon zest2 g
• Parsley5 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: shellfish, celery, sulphites,

In season: April – June

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the asparagus, snap off the woody base and peel the lower part of the stalks with a vegetable peeler; slice the stalks into half-centimetre rounds and set the tips aside. Finely chop the shallot and the parsley; peel the prawns and remove the dark vein.
2. Heat half the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent. Add the rice and toast it for 2 minutes, stirring, until the grains are glossy and hot to the touch.
3. Deglaze with the white wine and let it evaporate, until you can no longer smell the alcohol; add the asparagus stalks.
4. Cook the risotto for 16–18 minutes over medium heat, adding a ladle of hot stock at a time only once the previous one has been absorbed and stirring often; add the tips halfway through. It is ready when the grain is al dente and the risotto is creamy; taste and adjust the salt.
5. For the last 2 minutes heat the remaining oil in a frying pan over high heat and sauté the prawns for 2 minutes, until pink and opaque; salt them lightly.
6. Off the heat, stir the grated lemon zest and the parsley into the risotto, then top with the prawns and a grind of black pepper.