Prawn and Asparagus Risotto

Heat 1 tsp of butter and 1 tbsp of olive oil in a pan on medium heat. Cook half the garlic, the onion and the celery. You want to soften them up for about 5 mins without letting them brown off.

Put your asparagus chunks into your simmering stock for a minute. Remove them from the pan (keep the stock simmering to make your risotto). Leave the asparagus to the side for later.

Add the risotto rice to the onion mixture and coat it in the butter and olive oil. Turn heat to medium, add ¼ tsp of salt and stir. Tip: After about 3 mins there should be a slight translucency around the edges of the rice. Tip: If you have some left over white wine, add 4 tbsp now and let the alcohol bubble off for a minute to mellow the flavour!

Add ½ a cup of your stock to the rice. Use long massaging motions to constantly stir the pan. When the stock is soaked up, add another ½ a cup. Keep going like this for around 15-20 mins on medium heat, until the stock is used up.

Heat 2 tsp of olive oil and 1 tsp of butter in a non-stick pan on high heat. When the butter bubbles, add the prawns and the remaining garlic. Add the asparagus and a pinch of salt and pepper. Cook until the prawns just turn pink, then remove from the heat.

Taste the rice (be careful, it’s hot!). It should be soft yet with a slight firmness in the centre. If not add half a cup of water and cook it for a little longer. Gently mix in the prawns, asparagus, ¾ of the parmesan and the parsley.