Saffron, Prawns & Asparagus Risotto
- mammalina3
- 6 days ago
- 2 min read
A dish full of sunshine – comforting, elegant, and so easy to make!
We’re massive risotto lovers in our home – it’s a weekly favourite. This dish is incredibly versatile, follows a simple cooking technique and always delivers rich, delicate flavour.
This version with saffron, prawns, and asparagus is one of my absolute favourites – light, fragrant and full of brightness.
Ingredients (serves 4)
350g Arborio rice
Approx. 1 litre of vegetable broth *
0.5g saffron powder (dissolved in a cup of warm broth)
150g king prawns (cooked and peeled)
150g fresh asparagus (separate stalks from tips)
1 garlic clove (bashed)
2 shallots (finely chopped)
1 lemon (juice + finely grated zest)
1 small glass of white wine
Extra virgin olive oil
A small knob of butter (optional)
Fresh parsley (finely chopped)
Rocket leaves – for serving
Salt & pepper – for seasoning
* If you don’t have homemade broth, you can use a stock cube – approx. ¼ cube per person.
Method
Prep the asparagus: In a large saucepan, heat 2 tbsp of olive oil with a small knob of butter. Gently sauté 1 shallot for a couple of minutes, then add the garlic and asparagus stalks. Cook for 2-3 minutes, season lightly, and set aside.
Start the risotto: In the same pan, add a little more olive oil and gently sauté the remaining shallot. Once golden, stir in the Arborio rice and toast it for a few minutes.
Deglaze & build flavour: Add the lemon juice, stir to combine, then pour in the white wine. Let it reduce completely. Once the alcohol has evaporated, start adding the warm broth gradually, one ladle at a time, stirring continuously.
Add saffron: After a few minutes of adding broth, stir in the saffron-infused broth. Continue stirring gently, adding more broth as needed, for about 15 minutes.
Combine asparagus and prawns: Five minutes before the end of cooking, add the sautéed asparagus (including the tips). Just before serving, fold in the cooked prawns and another knob of butter (optional), and gently stir to combine.
Finish & serve: Season to taste, sprinkle with fresh parsley, rocket leaves, and a touch of lemon zest. Serve hot with a crisp glass of white wine. Buon Appetito!
