Recipes
Date posted: 21/12/2016
Ingredients
| Essential Cuisine stock mix fish | 1.2ltr |
| Everyday Favourites medium cold water prawns | 400g |
| Gourmet Classic Chardonnay cooking wine | 100ml |
| White onion (chopped) | 60g |
| Carrots | 60g |
| Asparagus | 100g |
| Garlic | 4g |
| Everyday Favourite Italian risotto rice | 300g |
| Everyday Favourites salted butter | 60g |
| Double cream | 100ml |
| Il Pesatore Grana Padano wedge | 120g |
Method
- Bring the fish stock to the boil and simmer.
- Finely dice the onion, carrot, asparagus (leaving the tips for garnish) and garlic and saute until softened then add the rice and stir in well.
- Add the wine and reduce by half then gradually add in the stock until the rice is cooked.
- Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well - heat through and serve with parmesan garnish.