Langoustine and Asparagus Risotto


Serves 0


By May the asparagus season is in full swing. This simple seafood risotto can be made using other seasonal ingredients - for the summer consider using samphire in place of asparagus and peeled cooked cold water prawns instead of langoustine.

Langoustine is the name used to describe Dublin Bay prawns or scampi.

How to prepare

Melt 40g butter in a large saute pan and stir in 1 finely chopped onion. Cover and cook over a low heat for a few minutes until the onion is soft and transparent. Stir in 2 cloves crushed garlic and cook for a further couple of minutes.

Stir 175g arborio rice into the onion and stir for 1 minutes to coat the grains. Add 1 glass of white wine and stir until evaporated.

Put 1 litre of fish stock into a large saucepan and heat until it is steaming. Using this hot stock add a ladleful at a time into the rice and stir until absorbed. Continue to add the stock, one ladleful at a time to the rice, stirring between each addition. It may take up to 25 minutes to incorporate all the stock and for the rice to be cooked through completely.

Season the rice to taste with salt and pepper and stir in the grated zest of 1 lemon.

Meanwhile peel 12 cooked langoustine and set aside. Heat 10g butter in a frying pan and add the langoustines, stir over a medium heat for a minute or until piping hot. Stir these into the rice with 225g cooked small asparagus spears or sprue to serve.

Sprinkle the top with some finely chopped chives and serve.