Asparagus & Prawn Risotto with Parmesan & Peas

Serves 4

2 tablespoons olive oil
1 small onion, finely diced
1 garlic clove, finely diced
1 ½ cups Arborio rice
4 ½ cups chicken or vegetable stock
2 bunches fresh asparagus
250gms cooked prawns or shrimps
½ cup frozen peas
¼ cup parmesan cheese

METHOD

1. In a large heavy based saucepan or frying pan heat the oil.
2. Add the diced onion and garlic and sauté over a medium heat for 2-3 minutes until soft and fragrant.
3. Add the rice and cook 1-2 minutes toss to coat the grain in the oil.
4. Gradually add ½ cup of stock at a time, gently stirring until nearly evaporated.
5. Continue with remaining stock, stirring frequently until the risotto rice is al dente.
6. Meanwhile trim the asparagus spears of any hard ends then cut into bite sized pieces, place in a bowl and pour over ½ cup boiling water allow to stand for 1 minute.
7. Add the asparagus (reserve the water and a few pieces of pretty asparagus spears for garnish), prawns and peas to the risotto and gently toss. Add the asparagus water if needed and cook a further 2-3 minutes until thoroughly heated.
8. Fold in the parmesan and season to taste.
9. Serve in shallow bowls and garnish with reserved asparagus and extra parmesan.