I love risotto, it’s an easy dinner to make when you get in from work, it doesn’t often require many ingredients and the chances are you will have what you need in the cupboard. I always keep a bag of frozen seafood/prawns in the freezer they come in so handy; the raw types can be added to dishes straight from the freezer without the need for defrosting first.
What you will need….
1 onion, peeled and finely chopped
splash of white wine (optional)
175g risotto rice
1.2 litres Hot vegetable stock ( I use Knorr )
1/2 Frozen seafood, (Tesco frozen seafood risotto mix is perfect) or defrost some cooked seafood
1 small pack of asparagus tips
1/2 lemon, zested and juiced
1 tbsp chopped parsley to serve
How to make it…
Start by blanching the asparagus, pop it into boiling water and cook until the stems are just tender then drain, do not discard this water it will add extra flavor to the stock. Add the stock to this liquid. Slice the asparagus along the stem but keep the tips whole, then set these aside.
Heat the butter in a medium size saucepan and add the onion, cook on a low heat until the onion has softened. You don’t want to colour the onion so cook it very gently. Add the risotto rice and coat all the grains with the buttery onion mixture. Add the wine if using and bring it to the bubble, add the lemon zest.
Add the hot stock a ladle at a time while stirring constantly, the mixture should be just bubbling, add the next ladle of stock when the other liquid has been absorbed. Repeat this until the rice is nearly tender and has just a little bite to it.
At this point, add the seafood and stir through, if it is a little dry add a touch more stock . Cook this gently for 5-10 minutes stirring gently just before serving add the asparagus and heat through. Check the seafood is piping hot in the middle and the rice is cooked.
Squeeze the lemon over and remove from the heat. Cover with the pan lid and leave to rest for a couple of minutes.
Before serving stir well and divide between two plates, sprinkle some chopped parsley over the top.