• A small serving of risotto as a starter can only ever be a good thing

    Prawn, tomato and asparagus risotto


    • 1,25L (5 cups) vegetable stock
    • 125ml (½ cup) white wine
    • 8 tiger prawns, cleaned and peeled
    • 50g butter
    • 1 onion, finely chopped
    • 300g (1½ cups) arborio rice
    • 1 x small punnet Rosa tomatoes,
    • halved and some left whole
    • 1 bunch asparagus, trimmed and
    • cut into 5cm pieces
    • 40g (½ cup) grated Parmesan +
    • extra, to serve
    • sea salt and freshly ground black
    • pepper, to taste
    • fresh basil, to serve



    Place the stock and wine in a medium saucepan together with the prawns and gently bring to a boil. Reduce the heat and simmer.


    Melt half of the butter in a large frying pan or casserole over low heat. Add the onion and cook, stirring, until soft.


    Add the rice and coat in the butter. Add enough hot stock to just cover the rice. Cook, stirring occasionally, until absorbed. 4 Add 1 – 2 ladles of stock at a time, stirring well until all the stock has been absorbed before adding more. The rice will become very creamy.


    Add the tomatoes and asparagus, and continue to repeat the process with the stock, for a further 5 minutes. Add the prawns and remaining stock, and cook for another 5 minutes or until the rice is just tender. 6 Stir through the remaining butter and 40g (½ cup) Parmesan, and season to taste. 7 Serve immediately with plenty of fresh basil and extra grated Parmesan.