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Red risotto with prawns and green asparagus

Red risotto, grilled prawns, and green asparagus from the Braaimaster.This risotto is prepared over an open fire in a wok on the Braaimaster with San Marzano tomatoes, white wine, and Parmesan. The prawns are marinated and grilled in the Churrasco frame. Grilled green asparagus completes the dish. Recipe for 4 people.

Ingredients

Garlic
Olive oil
Pepper and salt
Prawns
Lemon zest and juice
Gochujang to taste

2Olive oil
Onion
2units.itemsGarlic cloves
Cherry tomatoes
Arborio rice
Dry white wine
2units.itemsCelery stalks
Vegetable stock
Lemon juice and zest
2Butter
Green asparagus
Pepper and salt flakes
Parmesan cheese
Fresh basil
San Marzano canned tomatoes

Churrasco frame
Wok pan
Skewers
Braaimaster

Preparation

  1. Light the Braaimaster and slide the coals (once they form) under the wok. Allow 30–45 minutes for the coals. So light the fire before you start cutting and preparing the marinade.
  2. Mix the ingredients for the marinade and add the prawns. Make sure all the prawns are well coated with the marinade.
  3. Finely chop the onion and garlic. Sauté them in the wok with some olive oil until translucent.
  4. Add the Arborio rice. Count a generous handful per person. When the risotto is translucent, add the halved cherry tomatoes. Sauté briefly, then deglaze the risotto with a splash of white wine. Let it almost completely evaporate.
  5. Add canned tomatoes to the risotto and stir until the liquid is absorbed by the risotto.
  6. Then add 2 ladles of hot stock to the pan and let the stock be absorbed by the rice while stirring. Keep adding stock and stirring until the liquid is absorbed.
  7. When the rice is al dente, stir in the juice of half a lemon, a handful of torn basil, the butter, and Parmesan. Let the risotto rest for 5 minutes. Taste and season with salt and pepper if necessary. Finally, stir in the basil.
  8. Remove the wok with the risotto from the Braaimaster. Optionally, place the wok on the worktop just in front of the Firebox to keep it warm.
  9. Place the grill on the lowest level on the left side for grilling the asparagus. Slide as many coals as possible under the grill for high heat. Cut off the bottom parts of the asparagus. Brush them with a little olive oil and grill them on the rack until they have nice grill marks.
  10. Thread the prawns onto skewers and place them on the Churrasco frame, which is on the right side in the middle position. Grill the prawns for about 5 minutes until they have a nice color.
  11. Remove the asparagus from the Braaimaster and sprinkle with a little olive oil, sea salt flakes, and lemon zest.
  12. Remove the prawns from the Braaimaster and optionally add some lemon zest for color and freshness.
  13. Fill the plate with a generous scoop of risotto, drizzle with olive oil and some grated Parmesan, and add the asparagus and prawns.