Ingredients:

• 30 g butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 300 g risotto rice
• 100 ml white wine
• 1 fish stock cube dissolved in 1 litre of boiling water
• 125 g asparagus tips, cut into bite-sized pieces
• 200 g cooked and peeled prawns
• zest of 1 lemon
• 40 g Parmesan cheese, grated
• 1 tbsp chopped parsley
• black pepper to taste

Method:

• Heat the butter in a saucepan, add the onion and cook, stirring occasionally until soft for about 5 minutes. Add the garlic and cook gently for a further minute.
• Add the rice and stir to coat thoroughly. Add the wine and stir until it has evaporated.
• Add a ladleful of hot stock to the rice and stir until it has been absorbed. Continue adding the stock in this way.
• Add the asparagus, prawns and lemon zest, 5 minutes before the end of cooking time. If required add a little extra stock until rice is cooked.
• Stir in the Parmesan and parsley, season to taste with black pepper and serve.