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.

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