Prawn & Asparagus Risotto Recipe with Lemon and Parmesan

Creamy Prawn and Asparagus Risotto with Parmesan & Lemon

Creamy risotto is one of those dishes that feels restaurant-worthy while being surprisingly achievable at home. Sweet king prawns, fresh asparagus and plenty of Parmesan make this version rich and indulgent, while lemon cuts through the creaminess and keeps everything beautifully fresh.

Created by Paul Watters, Ravish columnist and executive chef, this prawn and asparagus risotto is all about getting the simple things right: properly toasted rice, stock added gradually and seafood cooked just long enough to remain tender. Paul’s final flourish of lightly charred prawns and asparagus adds a subtle smoky flavour that takes the finished dish up another notch.

Ingredients

Serves 2

180g risotto rice, such as Arborio
200g raw king prawns, peeled and deveined
8–10 asparagus spears
750ml hot chicken or vegetable stock
1 small onion, finely diced
2 garlic cloves, finely chopped
100ml dry white wine
40g Parmesan, finely grated
20g butter
1 tbsp olive oil
½ tsp freshly ground black pepper
Salt, to taste
½ lemon, juice and a little finely grated zest
Parmesan shavings, to garnish
Pinch of chilli flakes, optional
Extra virgin olive oil, to finish

Method

Prepare the asparagus

Trim the woody ends from the asparagus and cut most of the spears into 3–4cm pieces, keeping a few whole for garnishing.

Blanch the asparagus in boiling salted water for 1–2 minutes, then drain. Alternatively, grill or pan-fry the asparagus until tender and lightly charred for a deeper flavour.

Cook the prawns

Heat half the olive oil in a large frying pan over a medium-high heat. Season the prawns with black pepper and cook for 1–2 minutes on each side, until pink and just cooked through. Remove from the pan and set aside.

Start the risotto

Add the remaining olive oil and butter to the same pan. Add the onion and cook gently for 3–4 minutes until softened but not browned.

Add the garlic and cook for a further 30 seconds, stirring to prevent it from catching.

Toast the rice

Add the Arborio rice and stir continuously for 1–2 minutes, coating the grains in the butter and oil. The rice should begin to look slightly translucent around the edges.

Add the wine

Pour in the white wine and stir until it has been almost completely absorbed by the rice.

Gradually add the stock

Add the hot stock one ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next.

Continue cooking for around 18–20 minutes, or until the rice is creamy but still retains a slight bite. You may not need every last drop of stock, so judge it by the texture of the rice.

Add the asparagus and prawns

Stir the chopped asparagus into the risotto during the final 3–4 minutes of cooking.

Add the prawns for the final 1–2 minutes, giving them just enough time to heat through without overcooking.

Finish the risotto

Remove the pan from the heat and stir through the grated Parmesan, lemon juice and a little lemon zest. Add the chilli flakes, if using, and check the seasoning.

The finished risotto should be loose and creamy rather than stiff, gently spreading across the plate when served.

To serve

Spoon the risotto into two warmed bowls. Arrange the whole asparagus spears and prawns over the top, then finish with generous Parmesan shavings, freshly cracked black pepper and a drizzle of good extra virgin olive oil.

Paul’s Tip

For an extra finishing touch, lightly char the asparagus and prawns before arranging them over the risotto. The slight smokiness works beautifully with the creamy Parmesan and fresh lemon, while also giving the finished dish that restaurant-style appearance.

A Simple Risotto Worth Mastering

This is exactly the kind of recipe that shows why a good risotto doesn’t need a huge list of ingredients. The richness of Parmesan, sweetness of the prawns, freshness of asparagus and sharp lift of lemon each have a role to play, while the creamy rice brings everything together.

As Ravish columnist and executive chef Paul Watters demonstrates here, a few small chef’s touches can transform a relatively simple supper into something that feels considerably more special. Serve it straight from the pan while the risotto is still beautifully loose and creamy – preferably with the rest of that bottle of dry white wine alongside it.