Prawn and asparagus risotto

In a casserole or frying pan, heat a little EVOO and sauté the onion and garlic for 5 minutes, add a little salt.

Add the chopped asparagus and prawns and cook for 5 minutes. Meanwhile, heat the vegetable stock in a saucepan.

Add the rice and sauté over medium heat for two minutes, stirring constantly.

Add enough hot vegetable stock to cover the rice. Stir the rice gently and allow the broth to be consumed before adding the next ladle of broth.

Gradually add all the broth, stirring constantly for 18 minutes in total until the rice is al dente.

Remove from the heat and add the grated cheese, stirring to butter the risotto and make it creamy. Season to taste and serve with a sprinkling of chopped chives.

And lisssssto to eat 🤤 IT LOOKS SPECTACULAR!