| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 250 |
g |
Arborio rice |
| 500 |
ml |
Chicken stock |
| 4 |
|
Asparagus spears; cooked |
| 1 |
|
Roasted red pepper; diced |
| 2 |
|
Cloves garlic; diced |
| 10 |
|
Fresh peeled prawns; cooked |
| 100 |
g |
Grated parmesan |
| 150 |
ml |
Double cream |
|
|
Olive oil |
| 20 |
g |
Butter |
|
|
Fresh basil |
| 1/4 |
|
Red onion; diced |
INSTRUCTIONS
Saut. the onion, garlic and butter. Add the rice and fry until the grains
are all coated with butter. Then add the stock, cover and cook for about 15
minutes. Finish off with the prawns, basil, cream, parmesan and seasoning.
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