Garlic prawn risotto with asparagus
20 shelled, raw prawns 1 tablespoon chilli oil 4 cloves garlic 50g butter 1½ cups Arborio rice 5 cups hot chicken stock 5 asparagus spears 1 tablespoon avocado oil 1 teaspoon coarse sea salt Freshly
- Thaw prawns if frozen (they should be raw and shelled). Place in a bowl with chilli oil. Keep refrigerated until required.
- Crush garlic, peel and chop finely. Heat butter in a large frying pan or saucepan. Add garlic, stir for one minute. Add rice and stir to coat with oil. Add hot stock, one cup at a time. Stir, continuously, until stock is absorbed. Add prawns with last cup of stock, stirring gently until stock is absorbed. Cover pan and leave for five minutes.
- Wash asparagus and cut into long, thin shards. Place in a bowl and cover with boiling water. Leave for five minutes. Drain and toss through oil, salt and pepper. Serve prawn risotto with asparagus.