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 … Continue reading Prawn and Asparagus Risotto