A delicious, filling, flavorful, fresh seafood dish. This risotto is a summer pleaser. It's earthy, creamy and sweetly satisfying because of the green peas, asparagus and lemons. It sings summer !!!
1 tablespoons butter
1 tablespoon extra virgin olive oil
1 cup arborio rice
4 cloves garlic, minced
2 minced green chili
1/4 onion chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 large bunch blanched asparagus, cut thin 1/4 cup freshly grated Parmesan cheese
2.5 cup Chicken Stock
1/2 cup fresh green peas
In a large pan warm the olive oil and add the garlic, chili and prawns. Toss the prawns until they change colour and remove from the pan. Now add the butter and then the rice as well as the salt and pepper. Add the asparagus, and ladle the chicken stock, until the rice absorbs and cooks around 20 mins. Then add the Parmesan. Stir to combine all ingredients well. Add the peas, top with prawns and a squeeze of lemon. Let it steam for another 5 minutes.
Serve immediately and enjoy!!!!