Recipe Risotto Lemon with Prawns, Asparagus and Goat’s Cheese | Jazz Hotel Olbia

Creamy lemon risotto with purple prawns, asparagus and soft goat’s cheese

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For the risotto
· 100 g carnaroli rice
· 20 g onions
· 4 asparagus shoots
· 2 prawn tails

For the sauce
· 30 g butter
· 10 g parmesan cheese
· 10 g goat’s cheese
· lemon peel
· extra-virgin olive oil infused with garlic
· white wine
· chopped parsley
For the plate
· goat’s cheese
· 2 fresh prawn tails
· candied lemon peel


For the risotto
In a pan, heat the rice with some olive oil, pour in the vegetable bouillon and add the onion. After cooking for 10 minutes, add the other ingredients and cook for another 5-7 minutes.

For the sauce
Once cooked, take the pan off the heat and proceed with the sauce, adding – one at a time, starting from the first – all of the ingredients, mixing thoroughly with a wooden spoon.

To present the dish
Serve as soon as the sauce is ready and garnish with two pan-fried prawn tails, the candied lemon peel and some watered-down goat’s cheese.

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5 Great reasons to book here!

  1. Exclusive discount of 10% on all rooms, always.
  2. Minibar free for the first night
  3. Flexibility for changes and cancellations
  4. Free room upgrade (subject to availability)
  5. Early check-in and late check-out (on request and subject to availability)

Book now or contact us at +39 0789 65 1000