Creamy risotto with green asparagus and prawns

Name: Creamy risotto with green asparagus and prawns
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 Portionen
Ingredients: 250 g risotto rice; 400 g cooked prawns (large size); 10 piece green asparagus; 2 c. à s. grated parmesan; 1 clove of garlic; to taste Olive oil; Flat parsley leaf; 1 filet lemon juice and its zest; 2 brins of fresh rosemary; 1 grosse noix of butter; 20 cl of white wine; 2 piece medium green onions; 1 l of boiling water; 1 cube of vegetable stock; to taste Salt or fine salt; to taste Pepper

Main course

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Creamy risotto with green asparagus and prawns is ready in 45 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This risotto with green asparagus and prawns is a quintessential spring dish. I love the sweetness of asparagus combined with the marine flavor of prawns. It's a comforting and elegant dish, perfect for a romantic dinner or lunch with friends. The preparation is a bit long, but the result is really worth it. The secret to a good risotto lies in patience and the gradual addition of the broth. Feel free to use quality parmesan for a more intense taste. This risotto is a real delight, creamy and tasty to perfection!

Ingredients (16 ingredients)

250 g risotto rice
400 g cooked prawns (large size)
10 piece green asparagus
2 c. à s. grated parmesan
1 clove of garlic
to taste Olive oil
Flat parsley leaf
1 filet lemon juice and its zest
2 brins of fresh rosemary
1 grosse noix of butter
20 cl of white wine
2 piece medium green onions
1 l of boiling water
1 cube of vegetable stock
to taste Salt or fine salt
to taste Pepper

Preparation (8 steps)

Prawn preparation

Shell and clean the prawns. Set aside.

Green onions preparation

Thermomix® Setting

3 min/248°F/Speed 1 120

Slice the green onions. Place them in the Thermomix bowl with the olive oil and sauté for 3 Min./120°C/Stufe 1.

180

Rice cooking

Thermomix® Setting

2 min/248°F/Speed 1 120

Pour the rice into the Thermomix bowl, with the finely chopped rosemary. Stir well for 2 Min./120°C/Stufe 1, until the rice becomes translucent. Add the white wine and crumble the stock cube while stirring, until the wine is absorbed. Add salt and pepper.

120

Risotto cooking

Thermomix® Setting

20 min/212°F/Speed 1/Linkslauf 100 Reverse

Add a large glass of boiling water (about 200 ml) and mix well. Let it cook over medium heat. Wait until the liquid is absorbed and repeat the operation until you obtain an al dente rice inside and tender and creamy outside. Stir every two minutes to bring out the starch from the rice and prevent it from sticking. Add the boiling water in portions and cook 20 Min./100°C/Stufe 1/Linkslauf.

1200

Asparagus preparation

Cut the tail of the asparagus to eliminate the fibrous part. Peel the tail of the asparagus, without touching the tip (which is tender). Make a bundle with the asparagus and tie them in a bundle to prevent them from being damaged during cooking. Plunge them into a saucepan of boiling, salted water, without covering them, for a few minutes. Remove them from the pan and plunge them into ice water. Drain.

Garlic prawns cooking

Thermomix® Setting

4 min/Varoma/Speed 1 Varoma

Finely chop the garlic clove in the Thermomix: 3 Sek./Stufe 7. Add a little oil and the prawns, salt, pepper and sauté 4 Min./Varoma/Stufe 1.

240

Finishing the risotto

Thermomix® Setting

1 min/140°F/Speed 2/Linkslauf 60 Reverse

Once the risotto is ready (it should not be dry, nor too liquid), add the parmesan, the butter and a little drizzle of lemon juice. Mix 1 Min./60°C/Stufe 2/Linkslauf. Add the asparagus at the end and mix gently once.