Chef Riana

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Before you jump to King Prawn, asparagus, and porcini mushroom risotto recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

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As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all perform, without difficulty. Mostly, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to king prawn, asparagus, and porcini mushroom risotto recipe. You can have king prawn, asparagus, and porcini mushroom risotto using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make King Prawn, asparagus, and porcini mushroom risotto:

1. Get Mushrooms
2. Take Dried porcini mushrooms (optional) (see tip)
3. Get 1 tbsp Butter
4. You need Chicken stock
5. Get 1 liter water
6. You need 1 cube chicken stock
7. You need Risotto
8. Provide 1 onion
9. Get 5 asparagus
10. Take 300 g Risotto rice
11. Use 1 glass white wine
12. Provide 10 King prawns
13. Use 2 tbsp butter
14. Prepare Parmigiano

Steps to make King Prawn, asparagus, and porcini mushroom risotto:

1. Prepare the dried porcini - (see tip)
2. Pan fry the mushrooms with 1 tbsp of butter. Once cooked for couple minutes, remove from the pan
3. Thinly slice the onions and cut the asparagus
4. Add a little bit more butter in the same pan and start cooking the onion on low heat until it is soft and gold
5. Once onions are soft, add in the mushrooms you set aside and also the asparagus
6. Add in the risotto rice and cook on low heat until it turns white (about 5 minutes). Keep stirring so it doesn’t burn
7. Add in the 3/4 glass of white wine and let it evaporate and stir. Add the remaining wine 1. Start adding the chicken stock little by little. Continue stirring and add in the chicken stock every time it’s absorbed by the rice 1. Once the rice is almost cooked, add in the cooked king prawns
8. When the rice is cooked now it is time to make the risotto creamy! This process is called “Mantecatura”. Make sure you are generous with the parmigiano - (see tip)
9. And it is done! Finish with more grated parmigiano and some black pepper

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