Prawn and Asparagus Risotto | Bertolli
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 Bertolli with Butter and Olive Oil, add your...
Keywords
- Main
- Easy
- Rice
- beans
- prawn
- Vegetables
- Lunch
- Dinner
- Risotto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bertolli.co.uk.
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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