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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
Risotto Base
  • 1 Large white onion
  • 300 g Arborio rice
  • 300 ml White wine
  • 1 litre Vegetable stock
Prawn, Courgette and Asparagus Risotto
  • 200 g King prawns (shelled)
  • 1 Red chilli
  • 5 Cloves of garlic (minced)
  • 1 Bunch of asparagus
  • 1 Large courgette
  • 200 g Parmesan
  • 100 g Unsalted butter
Prawn, Courgette and Asparagus Risotto
Prawn, Courgette and Asparagus Risotto Prawn, Courgette and Asparagus Risotto
  1. Make the risotto base. Have your vegetable stock to hand simmering away in a pan. Have a ladle ready.
  2. Fry the onion until translucent, then add the rice.
  3. It's important to toast the rice before adding any liquid, this enables it to soak up the flavour.
  4. When the grains of rice start to crack, add the white wine. It should sizzle and steam.
  5. Reduce by half, then start to ladle in stock. Beating the rice in between.
  6. Keep adding the stock bit by bit, and keep beating the rice until it has soaked up all of the liquid. At this point it should still be 'al dente'.
  7. Spread the rice out onto a tray or a flat surface to cool down.
  8. Prepare the vegetables, slice the asparagus stalks, but leave the tips. Cut the courgette into four lengthways, then slice thinly.
  9. In a hot pan, add the prawns and cook until pink.
  10. Add the garlic and chilli and fry for one minute.
  11. Then add the asparagus stalk and courgette, fry for one minute.
  12. Add a ladle of vegetable stock, and then the cooked risotto rice.
  13. Beat together and keep adding stock each time it's soaked up. Beating the rice releases the starch and helps to make it creamy.
  14. When the rice is fully cooked, add the asparagus tips, parmesan and butter.
  15. Taste and season
  16. Serve immediately.

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

Prawn, Courgette and Asparagus Risotto
Prep 1 hour
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
Risotto Base
  • 1 Large white onion
  • 300 g Arborio rice
  • 300 ml White wine
  • 1 litre Vegetable stock
Prawn, Courgette and Asparagus Risotto
  • 200 g King prawns (shelled)
  • 1 Red chilli
  • 5 Cloves of garlic (minced)
  • 1 Bunch of asparagus
  • 1 Large courgette
  • 200 g Parmesan
  • 100 g Unsalted butter
  1. Make the risotto base. Have your vegetable stock to hand simmering away in a pan. Have a ladle ready.
  2. Fry the onion until translucent, then add the rice.
  3. It's important to toast the rice before adding any liquid, this enables it to soak up the flavour.
  4. When the grains of rice start to crack, add the white wine. It should sizzle and steam.
  5. Reduce by half, then start to ladle in stock. Beating the rice in between.
  6. Keep adding the stock bit by bit, and keep beating the rice until it has soaked up all of the liquid. At this point it should still be 'al dente'.
  7. Spread the rice out onto a tray or a flat surface to cool down.
  8. Prepare the vegetables, slice the asparagus stalks, but leave the tips. Cut the courgette into four lengthways, then slice thinly.
  9. In a hot pan, add the prawns and cook until pink.
  10. Add the garlic and chilli and fry for one minute.
  11. Then add the asparagus stalk and courgette, fry for one minute.
  12. Add a ladle of vegetable stock, and then the cooked risotto rice.
  13. Beat together and keep adding stock each time it's soaked up. Beating the rice releases the starch and helps to make it creamy.
  14. When the rice is fully cooked, add the asparagus tips, parmesan and butter.
  15. Taste and season
  16. Serve immediately.

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

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