When asparagus start to arrive, for me it’s immediately the season for creamy spring risottos that showcase them.
This asparagus and prawn risotto is one of those dishes I prepare when I want something simple yet polished: few ingredients, well-done cooking and a result that pleases everyone. It’s delicate, yes, but not banal. And above all it’s one of those risottos you’d make again the next day, a creamy spring first course, fragrant and perfect for a elegant lunch or a special dinner. In this recipe I used vegetable broth, ideal when the prawns are frozen as those I used, but you can replace it with a shrimp or prawn bisque for a more intense flavor, as in our asparagus and shrimp risotto. The result is a delicate risotto, a seafood first course combining the sweetness of spring asparagus and the pronounced flavor of the prawns, ideal for those who love spring risottos and easy prawn recipes.
The secret to a perfect risotto lies in preparing the asparagus properly: the sliced stems flavor the rice while the tips, cooked separately, retain texture and freshness. The prawns, briefly sautéed with a splash of white wine, add flavor and create a gentle contrast with the asparagus cream. This recipe is also a great opportunity to discover other spring ideas with asparagus and to enrich an original seafood menu: try also the pasta with asparagus and shrimp or the risotto with asparagus and pancetta to vary our seasonal menus.
If you love asparagus recipes, this risotto will win you over: easy to make, elegant to serve and perfect for highlighting fresh seasonal ingredients. The combination of asparagus cream, juicy prawns and tender tips creates a dish with balanced flavor and a velvety texture, ideal for those looking for refined yet simple spring dishes.
Let’s go to the kitchen and prepare it together now, but first I remind you that if you want to keep up to date with my recipes you can follow my Facebook page and my Instagram profile.
Also take a look at these spring recipes with asparagus:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients to make asparagus and prawn risotto
- 2 cups Carnaroli rice
- 1 shallot (medium)
- 1.1 lb asparagus (about 1 lb (500 g))
- 1.1 lb prawns (mine were frozen)
- as needed vegetable broth (or shrimp/prawn bisque)
- 2 tbsp extra virgin olive oil
- 3 tbsp butter
Tools
- Pan
- Blender
Steps to make asparagus and prawn risotto
To prepare the asparagus and prawn risotto, start by cleaning the asparagus: remove the toughest part of the base by snapping them where they become tender. To avoid waste, peel the tougher section and keep the flesh, removing only the final approximately 3/4 inch (2 cm) that would be bitter. Cut the asparagus into rounds, setting the tips aside for garnish.
Sauté the peeled and chopped shallot in the butter until softened. Add the asparagus rounds and season with a pinch of salt, then set aside half of this soffritto and add the rice to the pot. Stir with the other ingredients and cook for two minutes, stirring frequently.
Deglaze with the white wine and once it has evaporated, add the bisque or, as in our case since the prawns were already cleaned and frozen, the hot vegetable broth. Stir often and add more liquid only when the previous amount has been absorbed. While the rice cooks, blend the sautéed asparagus that you set aside earlier to make a cream.
In a separate pan, gently wilt the asparagus tips with a good drizzle of oil. Add the prawns, sauté for a few minutes, then deglaze with wine and let it evaporate. Separate the prawns from the asparagus tips — this will take a few minutes but it’s not difficult. Add the asparagus cream and the prawns to the risotto when it is almost cooked but still firm to the bite.
Stir in half of the asparagus tips off the heat, finish with a little oil or butter and plate, garnishing with the remaining tips.
Plate and serve hot.
Storage notes and tips
Risotto is best eaten immediately, but it can be stored in the refrigerator for up to 24 hours in an airtight container.
To reheat, add a splash of broth or water to restore creaminess.
Adding a little grated lemon zest at serving time enhances the freshness of the asparagus and prawns.
For an even silkier texture, add one tablespoon of cooking cream (lactose-free) to the asparagus cream before mixing it into the risotto.
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Your questions
Can I prepare the asparagus and prawn risotto in advance?
Risotto is always best freshly made, but if necessary it can be cooked in advance and stored in the refrigerator for up to 24 hours in an airtight container. When reheating, add a little hot broth or water to restore its creaminess.
What is the best way to clean asparagus?
Remove the toughest end of the base, peel the tougher section to avoid waste and slice the rest into rounds. Save the tips and add them near the end of cooking to preserve flavor and texture.
Can I use frozen prawns?
Yes, frozen prawns should be thawed in the refrigerator the night before and patted dry before cooking. This ensures they retain flavor and texture without releasing too much water into the risotto.
