Asparagus and Prawn Risotto

Asparagus and Prawn Risotto

ngredients

  • 25g (1 oz) butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 red pepper, diced
  • 225g (8 oz) asparagus cut into 2.5cm (1 inch) lengths
  • 225g (8 oz) Arborio rice
  • Seasoning
  • 450ml (¾ pint) stock
  • 150ml (¼ pint) white wine
  • 225g (8 oz) cooked prawns
  • 2 tbsp parsley, chopped
  • 50g (1¾ oz) Parmesan cheese, grated
  • 2-4 tbsp cream

Garnish:

  • Shavings of Parmesan cheese
  • Few asparagus spears, cooked
  • Few shell-on cooked prawns

Serves 4

Method

  1. Melt the butter and oil together in a 2 litre stainless steel casserole dish and sauté the onion, garlic and pepper. Add the asparagus then the rice. Stir the mixture to coat the rice, season. Pour on the stock and wine. Bring the contents of the casserole up to the boil and cover with its lid
  2. Transfer the pan to the floor of the simmering oven and cook for about 20 minutes. Remove from the oven.
  3. Add the prawns and reheat, then add the parsley, with the grated parmesan and cream. Stir well together. Check the seasoning and the consistency. Serve piping hot garnished with shavings of parmesan, asparagus spears and prawns.
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