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Serves
US | Metric
Ingredients
  • 12 Raw, Peeled King Prawns
  • 140 g Risotto Rice
  • 2 Banana Shallots Finely Diced
  • 2 Cloves Crushed Garlic
  • 1 g Saffron
  • 300 ml Vegetable Stock
  • 150 ml Dry White Wine
  • 250 ml Boiling Water
  • 5 Asparagus
  • 1 Red Chilli, De-Seeded & Finely Chopped
  • 1 Small Handful Fresh Chopped Chives
  • 50 g Grated Parmesan
King Prawns, Saffron Risotto & Asparagus King Prawns, Saffron Risotto & Asparagus

King Prawns, Saffron Risotto & Asparagus

Having not been able to go on holiday this summer and eat copious amounts of amazingly fresh fish, we came up with the next best thing. Tip for eating. Sit in the sun, grab a glass of wine, put on some music and you can almost believe you're sat in a beach club in Ibiza.

Prep 45 minutes
Total 55 minutes

-To a deep frying pan add a knob of butter. Once melted add the shallots and crushed garlic. Cook for 15minutes until soft and golden. 

- Add the risotto rice (70 g per person) and fry until lightly toasted in the butter.

- In a pestle and mortar, gently grind the saffron and then add to 250 ml of boiling water and leave for 10 minutes.

-Now add to the rice bit by bit allowing the rice to fully absorb the liquid before adding more to the pan.

- Once the saffron liquid has been a absorbed you can slowly add the vegetable stock and finally the white wine using the same process as above. This should all take around 40 minutes. 

- Once the stock/wine has been absorbed add 50 g grated Parmesan and salt and pepper to taste.

-Sautéd asparagus: - remove the asparagus heads and fry on a griddle pan with a little olive olive and salt until slightly al dente. Repeat the same method with the rest of the aparagus chopped into small pieces. 

-King prawns: -To a frying pan add a knob of butter with 1 clove crushed garlic and a whole de-seeded red chilli and gently fry until the garlic turns golden. 

-Now add the king prawns and fry until pink in colour and a little a brown from the butter. 

-To plate: -place the risotto in a bowl, sprinkle asparagus over the top and place the asparagus heads on the risotto. Add the king prawns on top and sprinkle with freshly chopped chives

King Prawns, Saffron Risotto & Asparagus King Prawns, Saffron Risotto & Asparagus

King Prawns, Saffron Risotto & Asparagus

Having not been able to go on holiday this summer and eat copious amounts of amazingly fresh fish, we came up with the next best thing. Tip for eating. Sit in the sun, grab a glass of wine, put on some music and you can almost believe you're sat in a beach club in Ibiza.

favorite
print
like
Prep 45 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
  • 12 Raw, Peeled King Prawns
  • 140 g Risotto Rice
  • 2 Banana Shallots Finely Diced
  • 2 Cloves Crushed Garlic
  • 1 g Saffron
  • 300 ml Vegetable Stock
  • 150 ml Dry White Wine
  • 250 ml Boiling Water
  • 5 Asparagus
  • 1 Red Chilli, De-Seeded & Finely Chopped
  • 1 Small Handful Fresh Chopped Chives
  • 50 g Grated Parmesan

-To a deep frying pan add a knob of butter. Once melted add the shallots and crushed garlic. Cook for 15minutes until soft and golden. 

- Add the risotto rice (70 g per person) and fry until lightly toasted in the butter.

- In a pestle and mortar, gently grind the saffron and then add to 250 ml of boiling water and leave for 10 minutes.

-Now add to the rice bit by bit allowing the rice to fully absorb the liquid before adding more to the pan.

- Once the saffron liquid has been a absorbed you can slowly add the vegetable stock and finally the white wine using the same process as above. This should all take around 40 minutes. 

- Once the stock/wine has been absorbed add 50 g grated Parmesan and salt and pepper to taste.

-Sautéd asparagus: - remove the asparagus heads and fry on a griddle pan with a little olive olive and salt until slightly al dente. Repeat the same method with the rest of the aparagus chopped into small pieces. 

-King prawns: -To a frying pan add a knob of butter with 1 clove crushed garlic and a whole de-seeded red chilli and gently fry until the garlic turns golden. 

-Now add the king prawns and fry until pink in colour and a little a brown from the butter. 

-To plate: -place the risotto in a bowl, sprinkle asparagus over the top and place the asparagus heads on the risotto. Add the king prawns on top and sprinkle with freshly chopped chives