Prawn and asparagus risotto

Prep 0 h : 35 m
Cook 0 h : 35 m
Serves
4

Ingredients

  • 1 quantity basic risotto (see the recipe on page 32)

    2 tbsp olive oil

    500g medium-size prawns, shelled and deveined leaving tails intact

    30g butter

    340g trimmed asparagus

    2 cloves garlic, crushed

    Dried chilli flakes, to serve


Method

  • Heat olive oil and butter in a frying pan over medium heat; cook prawns, asparagus and garlic, stirring, until prawns change colour.

    Stir prawn mixture into risotto; sprinkle with chilli flakes.

    Serve.