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Quick prawn, asparagus & mushroom risotto
Quick prawn, asparagus & mushroom risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, halved, thinly sliced
  • 200g Swiss brown mushrooms, sliced
  • 2 garlic cloves, crushed
  • 300.00 gm arborio rice
  • 625ml chicken stock
  • 1 bunch asparagus, cut into 2cm lengths
  • 750g green banana prawns, peeled (tails intact) and deveined
  • 82.50 ml finely grated parmesan
  • 40.00 ml chopped fresh chives
  • Salt & freshly ground pepper
Instructions:
  • In a large heavy-based saucepan over medium heat, heat half of the oil. Add leek, mushrooms, and garlic, then cook for 10 minutes, stirring occasionally, until leeks are very soft.
  • Turn up the heat to high, then add the rice and cook while stirring for 2 minutes. Pour in the stock and bring to a simmer. Lower the heat, cover, and let it cook for 12 minutes. Take the pan off the heat and arrange the asparagus on top of the rice. Cover the pan and let it sit for 10 minutes without peeking.
  • Heat the remaining oil in a large non-stick frying pan over medium-high heat, then add prawns and cook for 2-3 minutes until they change color.
  • Combine succulent prawns, flavorful parmesan, and fresh chives with the rice, then season with salt and pepper. Serve promptly for optimum enjoyment.

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