Prawn and Asparagus Risotto | Bertolli

Prawn and Asparagus Risotto | Bertolli

www.bertolli.co.uk

Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat. Once you’ve cooked your onion and garlic in our flavoursome Bertoll

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Ingredients

  • 30 grams Bertolli buttery spread with olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 300 grams risotto rice
  • 100 ml white wine (optional)
  • 1 fish stock pot dissolved in 1 litre boiling water
  • 125 grams asparagus tips cut into bite-sized pieces
  • 200 grams cooked and peeled prawns
  • 1 lemon zest
  • 40 grams Parmesan cheese grated
  • 1 tbsp chopped parsley
  • black pepper to taste

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