Name: Garlic prawns & asparagus risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 large raw prawns, peeled with tails intact deveined; 2 tbsp olive oil; 4 cloves garlic, crushed; Salt and pepper, to taste; 25 g butter, chopped; 1 onion, finely chopped; 1½ cups Arborio rice; 1 cup white wine; 1 litre (4 cups) hot chicken stock; 2 bunches asparagus, trimmed, cut into 4cm lengths; ½ cup frozen peas; 1 cup finely grated parmesan

When prawn meets risotto taste buds are delighted.

Ingredients

16 large raw prawns, peeled with tails intact deveined

2 tbsp olive oil

4 cloves garlic, crushed

Salt and pepper, to taste

25 g butter, chopped

1 onion, finely chopped

1½ cups Arborio rice

1 cup white wine

1 litre (4 cups) hot chicken stock

2 bunches asparagus, trimmed, cut into 4cm lengths

½ cup frozen peas

1 cup finely grated parmesan

Method

1.Toss prawns in oil with half the garlic in a large bowl. Season.

2.Melt butter in a large saucepan over a medium to high heat. Add prawns in two batches. Cook for about  2 minutes on each side, or until cooked. Remove. Cover to keep warm.

3.Reduce heat to medium. Add onion and remaining garlic to pan. Cook, stirring occasionally, until soft. Add rice. Stir for 2 minutes. Add wine. Simmer until almost evaporated.

4.Add stock 1 cup at a time, stirring until stock is absorbed before adding the next cup. Add asparagus and peas with the last cup of stock. Cook, stirring, until rice is tender, about 20 minutes. Remove. Stir in parmesan. Season with salt and pepper.

5.Serve topped with garlic prawns.

Chantal Walsh

Ingredients

Method

Related stories

Want the latest food content?