Creamy Prawn and Asparagus Risotto

Ingredients

Tick what you already have

• 200 g round-grain rice (we use bomba; Carnaroli or Arborio work too)
• 350 g fresh white prawns (we use prawns from Huelva)
• 1 bunch green asparagus (about 300 g)
• ½ onion
• 1 garlic clove
• 180 ml white wine (a little less than a glass)
• Hot vegetable stock, homemade or a good-quality shop-bought stock made with natural ingredients: have about 1 litre ready (you may not need it all)
• Extra virgin olive oil
• Salt and pepper
• A small piece of Parmesan, freshly grated

Method

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1. 1Soften the onion. Pour a splash of olive oil into a shallow pan, turn on the heat and add the chopped half onion with a pinch of salt. Cover and let it soften over a medium heat while you prepare the asparagus.
2. 2Prepare the asparagus. Wash the asparagus well, then hold each spear at both ends and bend it until it snaps naturally: this way, you keep only the tender part and discard the rest. Cut the tender stalks into small pieces.
3. 3Sauté the garlic and asparagus. When you uncover the pan, the onion should be lovely and soft. Add the chopped garlic and, once it's lightly golden, add the asparagus. Sauté over a medium heat for about 5 minutes.
4. 4Add the rice and wine. Add the rice and sauté it with the asparagus for a couple of minutes, stirring. Pour in the white wine, turn up the heat and stir until the alcohol has evaporated.
5. 5Add the stock little by little. Add the hot stock a little at a time so the risotto stays hot, stirring continuously. Keep the heat at medium to maintain a steady simmer. Continue for about 20 minutes: you'll see the rice start to release its starch, creating a creamy sauce with the sautéed vegetables.
6. 6Add the prawns. While the rice is still firm, add the peeled prawns. Stir well and keep adding stock if needed.
7. 7Finish with the cheese. When you take it off the heat, the rice should be al dente and still a little soupy. Adjust the salt, add pepper and the grated Parmesan, and stir. That little bit of liquid is the key: once you stir in the cheese, it becomes creamy. Serve straight away.