PRAWN, ASPARAGUS AND SAFFRON RISOTTO WITH DILL AND LEMON BUTTER 1.2 litres / 2 pints chicken or vegetable stock large pinch of saffron strands 350 g / 12 oz asparagus 50 g / 2 oz butter 1 Tbsp olive oil 3 shallots, finely chopped 300 g / 10 oz risotto rice, such as arborio 150 ml / 1/2 pint dry white wine 200 g pack frozen raw prawns in shells, thawed 2 Tbsp chopped fresh dill 1/2 tsp grated lemon rind salt pepper Heat the stock in a large pan with the saffron strands. Cut the asparagus into diagonal 2.5 cm / 1 in lengths, then add to the stock and cook for 4 - 5 minutes until just tender. Fish out the asparagus using a slotted spoon, then cool quickly under running cold water and set aside. Keep the stock warm. Heat half the butter with the oil in a large heavy pan. Add the shallots and cook gently for 5 minutes; do not allow to colour. Stir in the rice and cook gently, stirring all the time, until the grains are glistening. Add the wine to the pan and let it bubble up, stirring all the time. When the rice has absorbed the wine, add a ladleful of the stock. When it is absorbed, add another ladleful, continuing this until the rice is plump and tender and the stock is absorbed, stirring all the time (takes about 20 minutes). Meanwhile, shell the prawns. melt the remaining butter in a wide pan. Toss in the prawns, stirring all the time until they are evenly pink. Add the asparagus and heat through, stirring. Add the prawns, asparagus and buttery pan juices to the risotto, stirring them in along with the chopped dill and lemon rind. Taste and season if necessary. Serves 4 482 kcal p.p. preparation / cooking : 20 / 35 minutes course : main course source : BBC Good Food Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groep op http://groups.yahoo.com/group/AFRIKAANSErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
