ASPARAGUS AND PRAWN RISOTTO
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.