Prawn, Chilli, Asparagus and Lime Risotto

I've been immensely inspired by a teacher of mine. The sort of teacher who isn't only concerned about what happens in the classroom but is a believer in the University of Life.

Teachers like these are rare. They have a unique way of expressing knowledge and wisdom so that students find themselves holding onto every word in absolute awe. Great teachers inspire their students, change mindsets and provoke actionable behaviour. I feel I have really learnt, beyond classroom learning as I apply these skills in real life.

This recipe is in honor of David Priilaid: navigator in Entrepreneurship Strategies.

I decided to adapt an old favourite risotto recipe and turn it into something witty and exciting. And with this cold spell hitting Cape Town, its a great one to try...

The recipe serves four, and cooking time is about 30 minutes. Let me know what you think :)



What you'll need:

• 400ml vegetable stock (I love NoMu's stocks) 
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 onion, peeled and finely chopped
• 1 red chilli 
• 2 leeks, washed and finally sliced
• 2 cloves of garlic, crushed
• 350g arborio rice
• 200ml decent white wine
• About 15 asparagus spears, trimmed
• 12 - 16 prawns, shells and veins removed
• Juice of a lime
• 1/4 cup of good parmesan cheese 
• 100g goats cheese
• Parsley

What to do:

1. Heat the stock and place in a jug. Heat the oil and butter in a medium sized pot over a medium heat, and fry the onions and chilli for 3 - 4 minutes. When almost soft, add the garlic and leeks, and saute for 5 minutes. Set aside. 
2. Add the rice, turn up the heat, and stir until rice is translucent. 
3. Add the wine, allow to just evaporate. Add stock ladle by ladle, stirring continuously and allowing each addition to absorb before adding the next. 
4. Meanwhile, cook the asparagus spears in a pot of boiling water for about 4 minutes until just tender. Set aside. 
5. After about 20 minutes, when the stock has been absorbed, add the sauted onions, asparagus, lemon juice, parmesan and goats cheese. Stir gently and season with salt and pepper. 
6. Quickly heat a large frying pan over high heat and sear prawns in olive oil, on both sides until they turn pink, about 2 minutes. Pour remaining lemon juice over prawns.
7. Spoon risotto in pasta bowls and top with prawns and a drizzle of olive oil. Top with parsley.

Enjoy! 

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