Prawn and asparagus risotto

This classic flavour combination makes for a delicious risotto. It's simple to make with quality fresh ingredients to create a wonderful lunch or dinner for the weeknight through to a special dinner.

  • 1 hr 10 mins preparation
  • Serves 4
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  • 500 grams uncooked medium king prawns
  • 3 cups (750ml) chicken stock
  • 3 cups (750ml) water
  • 15 grams butter
  • 1 tablespoon olive oil
  • 1 small brown onion (80 grams), chopped finely
  • 2 cups (400g) arborio rice
  • ½ cup (125ml) dry sherry
  • 15 grams butter, extra
  • 2 cloves garlic, crushed
  • 500 grams asparagus, chopped coarsely
  • ⅓ cup (25gram) coarsely grated parmesan cheese
  • ⅓ cup loosely packed fresh basil leaves


  • 1
    Shell and devein prawns, leaving tails intact.
  • 2
    Place stock and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered.
  • 3
    Meanwhile, heat butter and oil in large saucepan; cook onion, stirring, until soft. Add rice; stir to coat rice in onion mixture. Add sherry; cook, stirring, until liquid is almost evaporated.
  • 4
    Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
  • 5
    Heat extra butter and extra oil in medium frying pan; cook prawns and garlic, stirring, until prawns just change colour.
  • 6
    Meanwhile, boil, steam or microwave asparagus until just tender; drain.
  • 7
    Add asparagus, prawn mixture and cheese to risotto; cook, stirring, until cheese melts. Serve risotto sprinkled with basil.

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