ASPARAGUS AND PRAWN RISOTTO

The Star Early Edition - - VERVE -

Serves 6

30ml olive oil

30g but­ter 1 bunch of spring onions, finely

chopped 500ml Ar­bo­rio rice 125ml white wine 1.5 litres chicken stock 1 bunch of asparagus, blanched and cut into 3cm pieces 200g cooked prawns

25g but­ter 125ml grated Parme­san

salt and pep­per chopped pars­ley for gar­nish

Heat the olive oil and but­ter in a pot, add the spring onion and fry un­til soft­ened.

Add the rice and heat un­til coated, then add the wine and stir un­til it is ab­sorbed.

Grad­u­ally add the stock a ladle­ful at a time, stir­ring be­tween each ladle­ful un­til the rice has ab­sorbed the liq­uid. This should take about 20 min­utes.

Re­move from the heat and gen­tly stir in the asparagus and prawns.

Add the but­ter and Parme­san cheese and mix gen­tly. Sea­son and serve im­me­di­ately with pars­ley.

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