Prawn and Asparagus Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Chicken or vegetable broth - 4 cups
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Arborio rice - 1 1/2 cups
• Asparagus - 1 bunch, trimmed and cut into 1-inch pieces
• Prawns - 300g

Instructions

1. In a large pan, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat it with the oil and butter mixture.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the chicken or vegetable broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
6. After about 15 minutes, when the rice is almost cooked, add the prawns and asparagus to the pan.
7. Continue adding the broth and stirring until the rice is al dente and the prawns are cooked through.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove from heat and let it rest for a few minutes.
10. Serve the risotto hot, garnished with fresh parsley.