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Fresh tomato, prawn and asparagus risotto
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Simplify weeknight meals with one-pan dinners for a delicious, low cleanup way to enjoy more leisure time.
Ingredients:
  • 500g green king prawns
  • 1.25l vegetable stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 300g rice
  • 500g truss tomatoes, diced
  • 1 bunch asparagus, trimmed and cut into 5cm lengths
  • 80g parmesan
  • 250.00 ml fresh basil leaves, torn
  • Sea salt & freshly ground black pepper, to taste
Instructions:
  • Peel and devein prawns, keeping tails on. In a medium saucepan, simmer prawn heads and shells in vegetable stock for 20 minutes. Strain and return liquid to pan. Simmer and prepare risotto.
  • In a deep frying pan or large casserole, melt half of the butter. Saute the onion until soft, then add the rice and stir to coat in the butter. Pour enough hot stock to cover the rice and cook until absorbed. Repeat the process with stock for 15 minutes. Add tomatoes and asparagus, continue with the stock for another 5 minutes. Lastly, add the prawns and remaining stock, cook for 5 more minutes until the rice is tender and prawns are cooked.
  • Add the rest of the butter, parmesan, and the majority of the basil. Season to your liking. Serve promptly and garnish with the rest of the basil.

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