Prawn, asparagus and saffron risotto Recipe | Food Network UK
This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
- 75ml extra-virgin olive oil
- 390g carnaroli rice
- 4 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 pinches saffron threads
- 150ml white wine
- 560ml fish or vegetable stock
- 10 green prawns, peeled and cleaned
- 15 asparagus spears
- 85g butter
- 1 Tbsp chopped parsley leaves
- Sea salt
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