Asparagus, Prawn and Red Spring Onion Risotto
200g asparagus, cut into bite sized pieces
2 cloves garlic, sliced
110g king prawns, cooked & deveined
75g arborio rice
1 teaspoon Marigold boullion powder
1/2 glass white wine (about 60ml)
40g red spring onions, sliced
salt & black pepper to taste
Mix together the Marigold powder with 1/2 litre water and the wine. Bring to simmer
in a saucepan.
Spray another saucepan with a bit of olive oil and add the rice. Cook briefly over low heat, just until the grains pick up a smidge of the oil.
Add a ladle of the stock to the rice and stir until it is absorbed by the rice. Add the stock a ladleful at a time, until the rice is half cooked (about 10 mins).
Then add the asparagus and continue adding stock a little at a time, stirring all the while.
Continue cooking until all stock is used up and rice is cooked - about another 10 minutes.
Add the prawns and spring onions and stir through until warmed.
Calories (kcal) 420.8
Protein (g) 29.1
Carbohydrate (g) 68.9
Fat (g) 3.5
Fibre (g) 5.1
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