Prawn & Asparagus Risotto


  • 1.2 l Essential Cuisine Stock Mix Fish
  • 400 g Everyday Favourites Medium Cold Water Prawns
  • 100 ml Gourmet Classic Chardonny Cooking Wine
  • 60 g White Onion finely chopped
  • 60 g Carrots finely chopped
  • 100 g Asparagus coarsely chopped
  • 4 g Garlic finely chopped
  • 300 g Premium Selection Italian Risotto Rice
  • 60 g Everyday Favourites Salted Butter
  • 100 ml Double Cream
  • 120 g II Pesatore Grana Padano Wedge grated


  1. 1. Bring the fish stock to the boil
  2. 2. Finely dice the onion, carrot, asparagus (leaving the tips for garnish) add garlic and saute until softened then add the rice and stir in well
  3. 3. Add the wine and reduce by half then gradually add in the stock until the rice is cooked
  4. 4. Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well - heat through and serve with parmesan garnish
Prep Time10 mins
Cook Time15 mins
Allergen Info
Gluten Free


Author: SimonP

Having held Head Chef positions for a number of Hotels and Outside Caterers, I now operate a consultancy service, developing menus and sourcing ingredients for a diverse mix of clients, from Hotels - Education - Healthcare - Leisure and more. You can take the Chef out of the Kitchen but you can't take the Kitchen out of the Chef!!