Prawn And Asparagus Risotto


1Tbsp olive oil

1 red onion, diced

1 tsp crushed garlic

1 cup risotto rice

3 cups seafood or chicken stock

150g asparagus, cut into batons, blanched

100g snow peas

200g raw prawns

200g Tatua Mascarpone

1 tsp freshly chopped dill

1 tsp lemon zest

Sea salt & cracked pepper


  1. Heat oil in a large heavy based saucepan, add red onion and garlic and sauté gently for 1 minute then add risotto rice and toss for 2 minutes to coat the grains in oil.
  2. Gradually add  ½ a cup of stock at a time, stirring until liquid is absorbed before adding more.
  3. Cook for 12-15 minutes until the risotto rice is just al dente.
  4. Stir in prawns, asparagus and snow peas and cook and 2-3 minutes until prawns are pink and plump then lastly stir through mascarpone, dill, lemon zest and season well.
  5. Garnish with whole cooked prawns and lemon wedge if desired. Serves 4.
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