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Ingredients
- 25 gm Arborio rice, (1oz)
- 500 ml Fresh fish stock, (17 1/2fl ounce)
- 1 x Red pepper
- 8 x Asparagus
- 2 x Cloves garlic
- 1/2 x Red onion
- 14 lrg Tiger prawns
- 110 gm Fresh parmesan cheese, (4oz)
- 100 ml Double cream, (3 1/2fl ounce)
- Â Â Fresh basil
- Â Â Extra virgin olive oil
- Â Â Seasoning
Directions
- Peel and chop the onion and garlic very fine and cook in a pan with a little oil to soften slightly.
- Add in the rice and cook for about 30 seconds, then add in the stock and bring to the boil. Simmer for about 15 min, till cooked and looks like a porridge type consistency.
- While this is cooking chop the asparagus in half across and place in boiling water and drain once cooked, but not soft.
- Halve the red pepper and cut into large dice and add in to the rice about half way through the cooking. Once the rice is cooked add in the peeled prawns, cream and grated parmesan cheese and dice up the asparagus bottoms and fold in as well.
- Season well and finish with seasoning and a handful of ripped up fresh basil leaves. Place the risotto into a bowl and garnish with the tops of the asparagus spears.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 985g | |
| Calories 917 | |
| Calories from Fat 482 | 53% |
| Total Fat 54.77g | 68% |
| Saturated Fat 32.05g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 3375mg | 141% |
| Potassium 1172mg | 33% |
| Total Carbs 45.17g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 10.17g | 7% |
| Protein 60.44g | 97% |
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