Asparagus and prawn Risotto Recipe

Asparagus and prawn Risotto ingredients list:

• 5 ounces of risotto rice.
• 2 ½ ounces of cooked asparagus, cut in one-inch piences.
• 2 ½ ounces of boiled prawn.
• 4 cups of chicken stock.
• ½ cup of parmesan cheese.
• 2 teaspoons of extra virgin olive oil.
• 1 teaspoon of chopped shallot.
• 1 ½ teaspoons of chopped parsley.
• 1 glass of dry white wine.

Instructions for Asparagus and prawn Risotto:

• In a pan, heat the extra virgin olive oil over a medium heat.
• Add the shallots and cook for two minutes.
• Add the aspargus, then cook for another minute.
• Toss in the risotto rice, then toast lightly, stirring continuously for about 2 minutes.
• Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.
• Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time.
• When the risotto rice has absorbed all of the stock, add the prawn and stir gently for 2 minutes.
• Once done, add the parslet and parmesan cheese.
• Serve as desired.

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