Fresh tomato, prawn and asparagus risotto

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Fresh tomato, prawn and asparagus risotto

Description

Make weeknights even easier with dinners that only need one pan. That means a tasty dinner, almost no washing up and more time to relax.

Cooking Time

Preparation Time :20 Min

Cook Time : 45 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves :
  • 500g green king prawns


  • 5 cups (1.25l) Campbell's Real Stock Vegetable


  • 50g butter


  • 1 medium onion, finely chopped


  • 1 1/2 cups (300g) SunRice Arborio Risotto Rice


  • 500g truss tomatoes, diced


  • 1 bunch asparagus, trimmed and cut into 5cm lengths


  • 1 cup (80g) grated parmesan


  • 1 cup fresh basil leaves, torn


  • Sea salt & freshly ground black pepper, to taste

Directions

  • Peel and devein prawns, leaving tails intact. Place prawn heads and shells in a medium saucepan with vegetable stock. Bring to boil, cover with lid and allow to simmer for 20 minutes. Strain stock, and return liquid to pan. Bring stock back to boil, cover with lid and continue to simmer while preparing risotto.
  • Melt half the butter in a deep frying pan or large casserole. Add onion and cook, stirring, until soft. Add rice and stir to coat well in butter mixture. Add enough hot stock to just cover rice and cook, stirring occasionally until absorbed. Repeat process with stock, for 15 minutes. Add tomatoes and asparagus, and continue to repeat process with stock, for a further 5 minutes. Add prawns and remaining stock, and cook for another 5 minutes or until rice is just tender and prawns are cooked.
  • Stir through remaining butter, parmesan and most of the basil. Season to taste. Serve immediately topped with remaining basil .
Jess Sly

Jess Sly

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