Recipes

Risotto with prawns and asparagus

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Ingredients

  • 2 small shallots, peeled and finely chopped
  • 3 tbsp unsalted butter
  • 350g/12oz carnaroli or vialone nano rice
  • 1 glass dry white wine
  • up to 2 litres/3½ pints mild fish stock, kept hot
  • 20 asparagus, steamed until just tender, spears removed
  • 200g/7oz cooked peeled prawns
  • sea salt and freshly ground pepper
  • a few whole, hot, steamed asparagus and a handful of cooked, warm prawns, to garnish