Prawn, tomato and asparagus risotto – Food & Home Magazine
Indulge in a flavorful Prawn, Tomato and Asparagus Risotto for a delicious starter. Perfect for special occasions or everyday meals. Enjoy!
Ingredients
- 1,25L (5 cups) vegetable stock
- 125ml (½ cup) white wine
- 8 tiger prawns, cleaned and peeled
- 50g butter
- 1 onion, finely chopped
- 300g (1½ cups) arborio rice
- 1 x small punnet Rosa tomatoes,
- halved and some left whole
- 1 bunch asparagus, trimmed and
- cut into 5cm pieces
- 40g (½ cup) grated Parmesan +
- extra, to serve
- sea salt and freshly ground black
- pepper, to taste
- fresh basil, to serve
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