Ingredients

• 500g green king prawns
• 5 cups (1.25l) vegetable stock
• 50g butter
• 1 medium onion, finely chopped
• 1 1/2 cups (300g) arborio rice
• 500g truss tomatoes, diced
• 1 bunch asparagus, trimmed and cut into 5cm lengths
• 1 cup (80g) grated parmesan
• 1 cup fresh basil leaves, torn
• Sea salt & freshly ground black pepper, to taste

Description

Fresh Tomato, Prawn & Asparagus Risotto Recipe - Peel And Devein Prawns, Leaving Tails Intact. Place Prawn Heads And Shells In A Medium Saucepan With Vegetable Stock. Bring To Boil, Cover With Lid And Allow To Simmer For 20...

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