Prawn, garlic, asparagus and red pepper risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Arborio rice |
| 500 | millilitres | Chicken stock |
| 4 | Asparagus spears; cooked | |
| 1 | Roasted red pepper; diced | |
| 2 | Cloves garlic; diced | |
| 10 | Fresh peeled prawns; cooked | |
| 100 | grams | Grated parmesan |
| 150 | millilitres | Double cream |
| Olive oil | ||
| 20 | grams | Butter |
| Fresh basil | ||
| ¼ | Red onion; diced | |
Directions
Saut‚ the onion, garlic and butter. Add the rice and fry until the grains are all coated with butter. Then add the stock, cover and cook for about 15 minutes. Finish off with the prawns, basil, cream, parmesan and seasoning.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.