Prawn risotto with asparagus

Prawn Risotto with Asparagus

Paula Mee and Lorraine Maher share their recipe for prawn risotto and asparagus. An option for those looking to improve their gut health.

Serves 2

You will need:

600ml chicken stock / homemade low FODMAP chicken stock

1 tbsp butter

2 tsp garlic-infused oil

Pinch of asafoetida powder

1 celery stick, finely diced

100g Arborio rice

100ml dry white wine

200g large cooked peeled prawns

2 asparagus spears, steamed and diced

1 tbsp grated lemon zest

1 tbsp chopped fresh chives

Freshly ground black pepper


  1. Place the stock in a saucepan and keep on a low heat while you cook the risotto.
  2. Heat the butter and garlic-infused oil in a separate large saucepan set over a low heat. Add the asafoetida powder, followed by the diced celery, and cook slowly for about 5 minutes, until soft.
  3. Add the rice and raise the heat to medium. Stir for 1–2 minutes, until the grains look toasted but not browned. Add the wine and stir until it has been absorbed into the rice, then start adding the stock one ladle at a time, stirring frequently. Wait until it has all been absorbed into the rice before adding the next ladleful of stock. It should take 15–20 minutes to cook the rice.
  4. The ideal risotto is soft but still has a bite. Use extra boiling water if you run out of stock.
  5. Five minutes before you feel it’s cooked, stir in the prawns, asparagus and lemon zest and continue to cook for 5 minutes, stirring gently.
  6. Remove from the heat when the risotto is done and stir in the chives and a pinch of freshly ground black pepper. Serve straight away.

Gut Feeling Cover

Taken from Gut Feeling by Lorraine Maher & Paula Mee (Gill Books)