Recipe - Prawn Garlic Asparagus And Red Pepper Risotto

250 g Arborio rice
500 ml Chicken stock
4 Asparagus spears; cooked
1 Roasted red pepper; minced
2 Cloves garlic; minced
10 Fresh peeled prawns; cooked
100 g Grated parmesan
150 ml Double cream
Olive oil
20 g Butter
Fresh basil
One fourth Red onion; minced

Saut‚ the onion, garlic and butter. Add the rice and fry until the grains
are all coated with butter. Then add the stock, cover and cook for about 15
minutes. Finish off with the prawns, basil, cream, parmesan and seasoning.

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