White wine risotto with asparagus, prawns and lemon

Ingredients

For 1 serving

• Carnaroli rice75 g
• Asparagus150 g
• Shrimp120 g
• White wine60 ml
• Shallot20 g
• Vegetable broth300 ml
• Extra virgin olive oil1 tablespoon
• Lemon zest2 g
• Parsleyto taste
• Saltto taste

Contains: shellfish, celery, sulphites,

In season: April – May

Method

1. Bring the vegetable stock to the boil and keep it hot over the lowest heat. Meanwhile, snap off the woody ends of the asparagus, rinse them, cut off the tips and set them aside, then slice the stalks into rounds of about 1 cm.
2. Peel the prawns if needed, remove the dark vein along the back with a toothpick, rinse and pat dry; finely chop the shallot and parsley.
3. Heat half the oil in a saucepan over medium-low heat and soften the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
4. Pour in the white wine and let it evaporate, then add the asparagus rounds and the stock one ladle at a time; cook for 17 minutes over medium heat, stirring often, until the rice is al dente. Taste and season with salt towards the end.
5. For the last 5 minutes, heat the remaining oil in a frying pan over high heat and sauté the prawns with the asparagus tips for 3 minutes, until the prawns are pink and opaque; season lightly with salt.
6. Take the risotto off the heat, add the grated lemon zest and stir vigorously to make it creamy; serve topped with the prawns, asparagus tips and parsley.