Green Bean Risotto with Asparagus, Cod and Argentinian King Prawns by @coxys_kitchen
Impress your dinner party guests with a Green Bean Risotto with Asparagus, Cod and Argentinian King Prawns. This fancy recipe is bursting with fresh flavours provided by the greens and the lemony, buttery cod and prawns bring richness and a touch of luxury to the dish. Green Bean Risotto with Asparagus, Cod and Argentinian King Prawns; a dish fit for any dinner party table.
Serves 4
Prep time: 20 minutes
Cooking time: 50 minutes
Ingredients:
- 150g green beans – half finely chopped; the remaining beans cut in half
- 100g asparagus spears
- 1 onion, finely chopped
- 1 stick of celery, finely chopped
- 65g butter
- Olive oil
- 300g risotto rice
- 150ml dry white wine
- 700 – 1000ml hot vegetable stock
- 30 grated parmesan, or a vegetarian alternative
- Salt and pepper
- 4 cod fillets
- 8 Argentinian king prawns
- 1 lemon, halved
- Optional: Lemon fish velouté, gently heated through
Method:
- In a large sauté pan, melt 50g of the butter with a splash of olive oil on a medium heat, then add the onion and celery and sweat for about 5 minutes until softened and the onions start to turn translucent
- Add the finely chopped green beans and cook for a further 5 minutes
- Stir in the risotto rice and make sure that each grain is well coated in the butter and oil
- Turn the heat up high, then add the wine and leave to cook for a few minutes until the alcohol has evaporated
- Turn the heat back down to medium and add a ladle of the hot stock. Stir the risotto continuously until the stock has been absorbed, then repeat the process until at lest 700ml of the stock has gone. Taste a bit of the rice and if it is still chalky, add another ladle of stock and continue to stir. Keep adding a little more stock until the risotto is creamy, but still al dente
- Turn off the heat, then stir the parmesan into the risotto. Season only with pepper (there is already salt included in some of the other ingredients), check the seasoning again and only then, adjust with salt if necessary
- Cover the risotto loosely with a lid and set aside
- Heat a large frying pan on a medium heat and drizzle with a little olive oil
- Add the green bean halves and asparagus spears with a splash of water, then cover with a lid and steam for 2 minutes
- Gently stir the steamed greens into the risotto then return the lid
- Wipe away any excess water then using the same pan, drizzle with a little olive oil and heat on a medium heat
- Pat the cod fillets dry with some kitchen paper and season with salt and pepper
- Add half of the remaining butter to the pan and when it starts to foam, add the cod and king prawns and cook for 2-3 minutes. Add the remaining butter and as it starts to foam, turn the fish and prawns over and cook for a further 2-3 minutes
- To finish, squeeze the juice of both lemon halves into the pan, then turn off the heat
- If using, now stir the warmed lemon fish velouté into the risotto; this will make the risotto really creamy and bring out the flavour of the fish
- To serve divide the risotto between four warmed bowls, top each bowl with the cod and finish by placing two prawns on top of each piece of cod
Coxy’s Kitchen Tip
Don’t leave the risotto sitting for any longer than ten minutes or the rice will become stodgy. Make sure you have everything ready for cooking the fish and prawns so that you can work quickly.
About Coxy’s Kitchen
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire.
If you want to host a dinner party but don’t fancy the cooking, then contact Coxy’s Kitchen to cook for your dinner party. To make an enquiry or for an initial consultation, please email [email protected]
