Tuesday, 2 July 2013

prawn and asparagus risotto

Ingredients - feeds 3-4 people

900ml vegetable stock (if it's gluten free, otherwise water)
350grams green asparagus - in jar (adjust cooking time if fresh)
2 tablespoons extra virgin olive oil
1 onion
1 garlic clove - finely chopped
400grams rice (any kind as long as it's gluten free)
500grams prawns
Basil, salt, and pepper to taste


Heat the vegetable stock (or water) in a pan
Add the asparagus and heat gently for 3-5 mins
Take the asparagus out the pan but save the stock/water
Gently fry the onions in the olive oil for a few mins
Add the chopped garlic and fry for a further half a min
Add the rice and cook with onions and garlic
Stir constantly until the rice has a 'glazed' look (few mins)
Add the stock/water
Let it cook gently for 25 mins, stirring often
Add the prawns and asparagus
Cook for 5 more mins, stirring often
If there is any stock/water left in the pan drain it off
Add basil or any other herbs to taste

Serve in bowls

Pictures to follow

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