Tried & Tested
Posted by Laura on 17 Jun 2015
Prawn, broad bean and buttered asparagus risotto with Ken Forrester Reserve Chenin Blanc
Last Saturday I decided to cook a yummy summery dish, and after scouring through lots of recipes, I finally decided on a prawn, broad bean and buttered asparagus risotto with Parmesan and home grown salad leaves – now for me, the wine match was easy and with this slightly rich and flavoursome dish, it had to be the Old Vine Reserve Chenin Blanc from Ken Forrester.
The prawns and buttered asparagus really hit the spot alongside the fresh crisp acidity. And the creaminess of the risotto was beautifully complimented by the delicious richness and texture of the Chenin blanc.
Recipe (serves 4)
2 small shallots, peeled and finely chopped
250g risotto rice
1 glass dry white wine
1 and a half of vegetable stock, kept hot
asparagus, steamed until just tender, kept warm with knob of butter
100g blanched broad beans
200g cooked peeled prawns
sea salt and freshly ground pepper
Method
Fry the shallots in butter together until the shallots are cooked and soft but not browned. Add all the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.
After about 5 minutes of toasting, add the wine, and stir it in for about 2 minutes. Then add the first 3 ladles of hot stock and stir it through.
Continue to add the stock and stir it in each time the spoon opens up a clear wake behind it during the cooking process.
After about 15 minutes, which is five minutes from the end of the cooking time, add the broad beans and prawns and continue to cook the risotto. Taste and season with salt and pepper to taste. Once dished up, lay asparagus over risotto and grate parmesan over to your liking.
Recipe adapted from BBC Food - Original here
Ken Forrester Reserve Chenin Blanc Stellenbosch 2014
Prices are valid from 03.06.15 to 30.06.15
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