Date posted: 21/12/2016

Prawn & asparagus risotto

Votes: 0 Average: 0


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


  1. Bring the fish stock to the boil and simmer.
  2. 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.
  3. Add the wine and reduce by half then gradually add in the stock until the rice is cooked.
  4. Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well – heat through and serve with parmesan garnish.
Back to Top