Prawn & Asparagus Risotto

Recipe adapted from the recently published Caveau Book. Pop into Caveau or contact info@caveau.co.za to order your copy!

(serves 4)

8 green asparagus spears, peeled and blanched
450ml chicken stock
60g whole unsalted butter, diced
50g shallots, finely chopped
1 garlic clove, crushed
200g Arborio rice
25ml cream
40g spring onion, sliced
½ lemon
10ml vegetable oil
16 medium-sized Tiger prawns, peeled and deveined
5g chives, sliced
5g sliced spring onion
10g rocket leaves
5ml extra virgin olive oil
salt
freshly ground pepper

Preparing the asparagus
Blanche the asparagus in boiling water for 1-2minutes
Drain and cut off tips, slice stalks at an angle and set aside

Preparing the prawns
Season prawns with salt and pepper
Fry in oil for 2mins on one side
Turn over, add butter and lemon juice and fry another 2mins

Preparing the risotto
Ensure chicken stock is simmering in its own saucepan
Fry shallots and garlic in butter in heavy based saucepan for 2mins
Add rice and cook, stirring, another 2mins
Add a ladle of chicken stock and stir into rice, reduce heat to simmer
Continue to add ladles of stock and cooking rice until rice is al dente, about 20mins
Once done, add the cream and 25g butter and stir through the rice.
Stir the prawns, sliced asparagus spears, spring onion and chives through the risotto and warm through gently.
Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon juice.
Serve some freshly shaved parmesan cheese on the side.

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