Prawn & Asparagus Risotto

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 568.7
  • Total Fat: 14.0 g
  • Cholesterol: 14.4 mg
  • Sodium: 1,360.3 mg
  • Total Carbs: 67.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 44.0 g

View full nutritional breakdown of Prawn & Asparagus Risotto calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 2


    4 cups chicken stock, boiling
    4 cups water, boiling
    1 cup white wine, boiling
    1 Tbsp olive oil
    1 onion, finely diced
    2 stalks celery, finely diced
    4 cloves garlic, crushed
    Pinch of saffron threads, toasted
    3-4 sprigs thyme
    cup arborio rice
    12 asparagus spears, blanched & cut into sections on the diagonal
    2-3 Tbsp lemon juice
    2-3 thyme sprigs, extra
    300g prawns, sauteed in a wok with olive oil spray


Bring the stock, water and wine to the boil and lower to a simmer.

Heat a large, non-stick frying pan over low heat, add the olive oil, onion, celery, and garlic and sautee, stirring constantly, for 10 minutes without browning to develop the flavour.

Add the arborio rice, thyme and saffron crushed to a powder and stir to coat well in the oil mixture. Add one ladle of simmering stock mixture and stir until all the liquid is absorbed. Repeat with the remaining stock mixture.

Stir through the lemon juice, cover tightly, leave to stand for 10 minutes, remove the thyme sprigs, then stir through the sauteed prawns and serve dressed with extra thyme.

Number of Servings: 2

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.