Creamy, comforting, and bursting with flavor, this seafood rice dish will instantly transform an ordinary weeknight meal into a gourmet affair.
Bacon-Asparagus Risotto with Seared Prawns Recipe
Creamy, comforting, and bursting with flavor, this seafood rice dish will instantly transform an ordinary weeknight meal into a gourmet affair.
Ingredients
Bacon-Asparagus Risotto with Seared Prawns Ingredients
- 1 Table Spoon olive oil
- 3/4 Cup bacon (use honeycured bacon), coarsely chopped
- 2 tablespoons Butter divided
- 1/2 Cup white onion chopped
- 1/2 Cup Leeks chopped
- 1 Cup Arborio rice
- 1/2 Cup dry white wine
- 4 to 6 cups chicken stock warmed
- 1 Cup asparagus (spears), trimmed, cut into 1-inch lengths, and blanched
- 1 teaspoon lemon zest grated
- 2 tablespoons lemon juice
- 1/2 Cup parmesan cheese freshly grated
- black pepper
- 3 tablespoons parsley sprigs chopped
- 12 medium Prawns (Sugpo) shelled and deveined, with tails left on
- Salt
- 3 tablespoons olive oil divided
Instructions
- Make the risotto: In a medium saucepan, heat olive oil and sauté bacon to render fat. Set bacon aside.
- In the same pan, melt 1 tablespoon butter and sauté onions until translucent. Add leeks and sauté until soft. Add rice and stir continuously; cook until edges of grains are translucent, about 2 to 3 minutes. Â
- Increase heat to high and add white wine. Cook until wine has evaporated. Add ½ cup warm stock and stir continuously until stock has been completely absorbed by the rice. Continue adding stock ½ cup at a time, waiting for each addition to be absorbed before adding the next. (This process will take about 20 minutes. You should add about 5 cups of stock in total.) Â
- Once liquid is creamy and the grains are cooked but still slightly firm in the center, add blanched asparagus and bacon. Remove from heat and stir in lemon zest, juice, and Parmesan cheese. Mix well and season to taste with salt and pepper. Add chopped parsley and remaining 1 tablespoon butter; mix well.
- Season prawns with salt and pepper. Divide prawns into two batches. Heat a grill pan or an iron skillet over high heat. Add 1 1/2 tablespoons oil and sear first batch of prawns just until prawns turn pink; set aside. Repeat with the remaining batch. Â
- Portion risotto among individual serving plates and top each plate with 3 medium prawns or 2 tiger prawns. Serve immediately. Â
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