Prawn and Asparagus Risotto

Nutrition per serving

Calories647 kcal
Protein24.5 g
Carbs89.4 g
Fats20.8 g
Saturated Fat6.9 g
Monounsaturated Fat10.8 g
Polyunsaturated Fat1.9 g
Sugars3.8 g
Fiber3.4 g
Sodium348 mg

Ingredients

Fish Stock Cube
Asparagus
Parsley
Garlic
Onion
Celery
Butter (salted)
Arborio or Carnaroli (short-grain rice)
Tiger Prawns
Parmesan Cheese
Olive Oil
Olive Oil
Preparations
1. Trim the asparagus and cut into 4cm pieces.

2. Peel/finely chop the onion, garlic and celery.

3. Chop the parsley.

Cooking Instructions
1. Bring 400ml of water to boil with the stock pot and stir to dissolve. Add the asparagus and simmer for a minute, then transfer to a bowl and set aside. Leave the water/stock simmering.

2. Meanwhile, heat ½ a tsp of butter with ½ a tbsp of olive oil in a skillet over medium heat. Add the onion, celery and half the garlic and cook for about 3 minutes until softened and translucent in colour (not browned).

3. Stir in the rice with a pinch and salt and pepper and stir for a few minutes until the rice becomes translucent around the edges.

4. Add a ¼ cup of the stock to the rice and stir, allowing the stock to be absorbed before adding the next ¼ cup of stock, stirring continuously. Continue to add/stir until the stock is all used. This will take about 15 minutes. The rice is ready when soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.

5. Meanwhile, in a non-stick pan, heat a tsp of olive oil with half a tsp of butter over high heat until frothy. Add the prawns with the remaining garlic, asparagus and a pinch of salt and pepper. Cook until the prawns become pink and remove from heat.

6. Add the prawns/asparagus to the risotto with ¾ of the grated Parmesan and chopped parsley. Gently fold into the risotto and season with salt and pepper to taste.

7. Serve in a bowl with the remaining Parmesan sprinkled over the top.