Ingredients:
400gm risotto
3 tbsp extra virgin olive oil
12 pieces medium sized prawn (clean and peeled)
Half nos onion (diced)
3 nos garlic (sliced)
800ml fish stock/prawn stock
100 gm asparagus
120 gm parmesan cheese
2 tbsp butter
Chopped parsley
Basil
Salt and pepper
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Preparation:
Method:
1. Heat up a pan and add in evoo, seal that prawn until light brown color, set aside (not necessarily cooked.
2. And then sauté garlic and onion until lightly brown using the same oil.
3. Add risotto and stock, cook until the water reduced and stir frequently.
4. Add in asparagus, let rice cook to al-dente (add more stock if u need to).
5. Add in prawn, basil and parsley and stir for about 1 minute and then add parmesan and seasoning.
6. Off fire, put in butter and stir until butter dissolved.
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