PRAWN, ASPARAGUS & PEAS SAFFRON RISOTTO

Ricetta di Adele Ursitti

20'

Easy

Ingredienti

350g Riso Gallo Easy Cook Rice
Approx 800ml vegetable broth (use a quarter stock cube per person if needed)
0.3g saffron powder, diluted in a cup of warm broth
150g king prawns (cooked and peeled)
150g fresh asparagus (separate tips from stalks)
100g frozen (or fresh) peas
1 garlic clove, bashed
2 shallots, finely chopped
1 lemon (juice + finely grated zest)
1 small glass white wine
2 tbsp extra virgin olive oil
1 small knob of butter (plus more, optional)
50g grated Parmesan (optional)
Fresh parsley, chopped
Rocket leaves, to serve
Grilled courgette slices, to serve (optional)
Salt & pepper, to taste

Preparazione

In a large saucepan, heat 2 tbsp olive oil and a small knob of butter. Sauté the shallots gently for 2-3 mins. Add the garlic and chopped asparagus stalks. Season and cook for 2–3 mins. Add the frozen peas and sauté for another 2 minutes until just warmed through. Remove from heat and set aside (asparagus tips will be added in later to keep them tender-crisp).

In the same pan, add a splash more olive oil if needed, then the Easy Cook Rice. Stir for 1–2 mins to coat the grains. Add the lemon juice and stir until slightly reduced.

Pour in the white wine and cook until the alcohol evaporates (1–2 mins).

Gradually add the warm broth and saffron infusion. Stir gently and simmer for about 10-12 mins, until the rice is tender but still has some bite. Stir occasionally to prevent sticking (Easy Cook doesn’t need constant stirring like Arborio).

Add the reserved sautéed peas and asparagus including the tips. Stir to combine. Then gently fold in the prawns and an optional extra knob of butter for creaminess.

Season to taste with salt, pepper, and fresh parsley. Serve hot, topped with rocket leaves, a sprinkle of lemon zest and optionally a few slices of grilled yellow courgette for extra flavour and vibrant presentation. Enjoy with a chilled glass of white wine! Buon Appetitio!