Great to celebrate the arrival of the spring, this tasty risotto is perfect as a delicious midweek dinner with its balanced blends of carbs, proteins and vegetables.
White rice tends to have a higher glicemic index, but the presence of both vegetables and proteins slows down the absorption of the sugar.
Risotto tips. Risottos tend to be a little more complex to cook, so I have broken down the process in easy steps. A risotto tutorial will come soon on my Facebook page Lemons & Olives, so make sure that you follow me on there if you are interested. But remember, risottos are a bit of trial and error process, so persevere. the worst that an happens is that the consistency is not right, but I can assure that the taste should be still delicious as long as you don’t overcook the rice.
Ingredients ( serves 2)
- 100 grams of Arborio or Carnaroli risotto rice
- 1 leek
- 7-8 asparagus
- 8-10 king prawns
- 1 stock organic cube ( Kalo)
- Extra-virgin olive oil
Step 1. Prepare the vegetables. Clean and cut the leek in very fine slices, and place them in a non-stick pan with a bit of olive oil. Let them seat at low heat, making sure they don’t burn, and adding a teaspoon of water or broth if needed. In the meantime clean the asparagus and let them boil in a pan with very little water for 4 min. and then take them of the pan. Take two and cut them in small pieces and add them to the leeks, and let them sweat.
Step 2. Prepare the broth.In the meantime take the stock cube and melt it in a cup with some boiling water.
Step 3. Add the rice. At this point add the rice, and let them “toast” in the pan until it gets a trans-lucid ( usually a couple of minutes), making sure that you don’t burn it.
Step4. Add the broth, enough to cover the rice, but not too much as the risotto cooking technique is actually to add broth slowly in order to get the creamy consistency. Usually it takes 15 min to cook the rice, but double check on packet instructions as this may vary. Also the heat will contribute to the amount of broth you need, I suggest a low/medium heat.
Step 5. Add more vegetables and prawns. After 6-7 minutes you can add the rest of the asparagus, but I would wait a little longer for the prawns as they can get chewy. I used some frozen ones for this recipe, and I let them sear in a small pan with a bit of olive oil and garlic before adding them to the risotto, so that they can release they water.
Step 6. Enjoy! After 15 min the risotto should be ready. Add some asparagus spears on top for decoration and serve.
Also you can enjoy other Spring recipes here.