|Essential Cuisine stock mix fish||1.2ltr|
|Everyday Favourites medium cold water prawns||400g|
|Gourmet Classic Chardonnay cooking wine||100ml|
|White onion (chopped)||60g|
|Everyday Favourite Italian risotto rice||300g|
|Everyday Favourites salted butter||60g|
|Il Pesatore Grana Padano wedge||120g|
- 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.