Garlic and Chilli Prawns with Green Vege Risotto

Updated at: Wed, 16 Aug 2023 20:33:53 GMT

Step 1

Heat the stock in a saucepan. Cut off the end of the asparagus spears and cut into 0.5cm pieces.

Step 2

Sauté the French shallots and garlic on low heat with the butter and olive oil until transparent. Put aside in a bowl, reserving the fat in the pan.

Step 3

Toast the rice in the pan for a few minutes on medium heat. Add the onion & garlic back to the pan.

Step 4

Add the wine and reduce by 3/4. Add a ladle of stock and stir. Allow the stock to absorb and reduce. Continue the process until 1/4 of the stock is left and the rice has become tender but not mushy.

Step 5

Add the asparagus to the rice and ladle the last of the stock in. Stir slowly until mostly the liquid is gone. Taste and season. Add the butter, Parmesan, lemon zest, parsley and spinach, stir lightly, and put aside with lid on.

Step 6

Combine the prawns, garlic, chilli and spring onion. Season with salt and pepper.

Step 7

Melt the butter in a pan on low heat. Add the olive oil and prawn mixture and stir. Turn the prawns over after a minute. Increase the heat and toss the prawns in the butter. Cook for another minute or two and set aside.

Step 8

Stir the risotto. Add a little extra stock if needed to loosen it. Serve with prawns and garlic chilli butter on top.

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