Garlic prawns & asparagus risotto Recipe | New Idea

Ingredients

• 16 large raw prawns, peeled with tails intact deveined
• 2 tbsp olive oil
• 4 cloves garlic, crushed
• Salt and pepper, to taste
• 25 g butter, chopped
• 1 onion, finely chopped
• 1½ cups Arborio rice
• 1 cup white wine
• 1 litre (4 cups) hot chicken stock
• 2 bunches asparagus, trimmed, cut into 4cm lengths
• ½ cup frozen peas
• 1 cup finely grated parmesan