Carnaroli rice risotto with sliced asparagus served with pan-fried king prawns and asparagus tips, all finished with a spinach cream.
For the vegetable stock: wash and peel the carrot. Peel the half onion and cut into 2 quarters. Finely dice the carrot and one quarter onion. Wash the parsley leaves. Place all of these ingredients in a poaching bag. Bring the water to the boil, add the poaching bag and simmer over a low heat for 20 minutes.
For the risotto: wash the asparagus and remove any small leaves. Break off the tough end of the stem and then finely slice the stalk, cutting the tip in half lengthways.
Finely dice the remaining quarter onion. Heat a little olive oil in a wide saucepan. Add the onion and a pinch of salt and cook until the onion starts to soften. Add the risotto rice and stir to coat in oil. Once the rice is transparent, add the white wine. Once absorbed, start adding the stock a ladleful at a time. Add more once each addition has been absorbed. After 10 minutes of cooking, add the chopped asparagus stalks and cook for a further 7 minutes, adding stock until completely absorbed.
Whilst the risotto is cooking, cook the asparagus tips in water.
Once cooked, add a knob of butter and the grated parmesan to the risotto and stir in.
For the spinach: wash the spinach leaves and then gently wilt in a frying with a knob of butter and clove of garlic. Add 100ml of cream, bring to the boil and remove the garlic clove. Transfer to a food processor and blitz until smooth.
For the prawns: peel the prawns and use the tip of a sharp knife to remove the black spine. Heat a non-stick frying pan and add a little olive oil. Add the prawns to the pan and cook for 1 minute on each side.
Serve the risotto topped with the aspargus tips and prawns and finish with a drizzle of the spinach cream.
«Try serving this recipe with pan-fried salmon instead of prawns.»