Recipe for Prawn, Garlic, Asparagus and Red Pepper Risotto

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Yield:

1 servings

Ingredients:

Amount	Ingredient
250 gm	Arborio rice
500 ml	Chicken stock
4 x	Asparagus spears, cooked
1 x	Roasted red pepper, diced
2 x	Cloves garlic, diced
10 x	Fresh peeled prawns, cooked
100 gm	Grated parmesan
150 ml	Double cream
	Olive oil
20 gm	Butter
	Fresh basil

Instructions:

Instructions: Saute 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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