Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion. Boil the measured water and dissolve the vegetable stock cube in it.
2 Fry onion
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened.
3 Make risotto
Once softened, add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
4 Prep garnishes
Meanwhile, juice the lemon. Finely slice the chives. Remove the bottom third of the asparagus spears and discard. Chop the remaining asparagus into bite-size pieces. Peel and finely mince the garlic. Grate the Parmesan.
5 Fry prawns and asparagus
Rinse and drain the prawns on kitchen paper. Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil and the butter. Once hot, add the asparagus and cook for 2 min. Add the prawns and garlic with a pinch of salt and cook for 2-3 min further or until the prawns are pink and cooked through.
6 Finish risotto
Stir the lemon and Parmesan into the risotto. Fold the buttery prawns and asparagus into the risotto. Divide among plates and garnish with the chopped chives.