Asparagus & Prawn Risotto

Ingredients (Serves 4)

• 25g butter
• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove of garlic, chopped
• 1 red pepper, diced
• 225g asparagus cut into 2.5cm (1 inch) lengths
• 225g Arborio rice

Seasoning

• 450ml stock
• 150ml white wine
• 225g cooked prawns
• 2 tbsp parsley, chopped
• 50g Parmesan cheese, grated
• 2-4 tbsp cream

Garnish:

• Shavings of Parmesan cheese
• Few asparagus spears, cooked
• Few shell-on cooked prawns

Method

Melt the butter and oil together in the 2-litre stainless steel casserole and sauté the onion, garlic and pepper. Add the asparagus then the rice.

Stir the mixture to coat the rice, season. Pour on the stock and wine. Bring the contents of the casserole up to the boil and cover with its lid.

Transfer the pan to the floor of the simmering oven and cook for about 20 minutes. Remove from the oven.

Conventional cooking
Cook on the hob. Add the liquid gradually to the rice, ladle by ladle stirring as you go! Add the prawns and reheat, then add the parsley, with the grated parmesan and cream. Stir well together. Check the seasoning and the consistency. Serve piping hot garnished with shavings of parmesan, asparagus spears and prawns.