Prawn and asparagus risotto
1 quantity basic risotto (see the recipe on page 32)
2 tbsp olive oil
500g medium-size prawns, shelled and deveined leaving tails intact
340g trimmed asparagus
2 cloves garlic, crushed
Dried chilli flakes, to serve
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.