Asparagus and Prawn Risotto
This easy supper can be prepared and cooked in just one dish, making it a firm mid-week favourite.
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25g butter
1 tbsp olive oil
1 onion, chopped
1 clove of garlic, chopped
1 red pepper, diced
225g asparagus cut into 2.5cm lengths
225g Arborio rice
Seasoning:
450ml stock
150ml white wine
225g cooked prawns
2 tbsp parsley, chopped
50g Parmesan cheese, grated
2-4 tbsp cream
Garnish:
Shavings of Parmesan cheese
Few asparagus spears, cooked
Few shell-on cooked prawns
Serves 4
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Step 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
Step 2: Transfer the pan to the floor of the simmering oven and cook for about 20 minutes. Remove from the oven.
Step 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.
