Prawn and Asparagus Risotto

Prawn And Asparagus Risotto

1Tbsp olive oil

1 red onion, diced

1 tsp crushed garlic

1 cup risotto rice

3 cups seafood or chicken stock

150g asparagus, cut into batons, blanched

100g snow peas

200g raw prawns

200g Tatua Mascarpone

1 tsp freshly chopped dill

1 tsp lemon zest

Sea salt & cracked pepper

Heat oil in a large heavy based saucepan, add red onion and garlic and sauté gently for 1 minute then add risotto rice and toss for 2 minutes to coat the grains in oil.
Gradually add ½ a cup of stock at a time, stirring until liquid is absorbed before adding more.
Cook for 12-15 minutes until the risotto rice is just al dente.
Stir in prawns, asparagus and snow peas and cook and 2-3 minutes until prawns are pink and plump then lastly stir through mascarpone, dill, lemon zest and season well.
Garnish with whole cooked prawns and lemon wedge if desired. Serves 4.

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