ASPARAGUS, PRAWN AND CRISPY LEEK RISOTTO
ilovefruitandvegfromeurope.com
I Love Fruit And Veg From Europe: A classic, asparagus with prawns, a delicious and tasty dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Plate
- Paper towel
Ingredients
- 300 g asparagus
- 320 g Carnaroli rice
- vegetable stock, as needed
- prawn stock, as needed
- 450 g prawns ( use the shells and heads to make the prawn stock)
- ½ glass of dry white wine
- 1 clove of garlic
- 1 leek
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
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