Prawn and Asparagus Risotto

Ingredients

Olive oil

2 tablespoons

Butter

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Chicken or vegetable broth

4 cups, warmed

Asparagus

1 bunch, trimmed and cut into 2-inch pieces

Prawns

1 pound, peeled and deveined

Parmesan cheese

1/2 cup, grated

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pan, heat the olive oil and butter over medium heat until melted.
2. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, cooking for about 1-2 minutes.
4. Pour in the white wine and cook, stirring continuously, until the wine is fully absorbed by the rice.
5. Gradually add the warmed chicken or vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next.
6. After about 15 minutes, when the rice is nearly al dente, fold in the prawns and asparagus pieces. Continue to add broth as needed and stir until the rice is creamy and the prawns are cooked through, approximately 5-7 minutes more.
7. Remove from heat and stir in the grated Parmesan cheese, seasoning with salt and pepper to taste.
8. Let the risotto rest for a few minutes to thicken slightly before serving.
9. Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.