20 shelled, raw prawns
1 tablespoon chilli oil
4 cloves garlic
50g butter
1½ cups Arborio rice
5 cups hot chicken stock
5 asparagus spears
1 tablespoon avocado oil
1 teaspoon coarse sea salt
Freshly ground black pepper
Thaw prawns if frozen. Place in a bowl with chilli oil. Keep refrigerated until required. Crush garlic, peel and chop finely. Heat butter in a large frying pan or saucepan. Add garlic, stir for one minute. Add rice and stir to coat with oil. Add hot stock, one cup at a time. Stir, continuously, until stock is absorbed. Add prawns with last cup of stock, stirring gently until stock is absorbed. Cover pan and leave for five minutes. Wash asparagus and cut into long, thin shards. Place in a bowl and cover with boiling water. Leave for five minutes. Drain and toss through oil, salt and pepper. Serve prawn risotto with asparagus.
Serves 6
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