Asparagus and prawn risotto

Recipe by Michael Diacono

Serves 4

Ingredients

• 500g fresh red prawns
• 3tbsp unsalted butter
• 2 small onions
• 1 tomato – peeled and chopped
• 350g Carnaroli rice
• 1 glass dry white wine
• 1 ½ litres fish stock
• 20 fresh Gozo asparagus
• Squeeze of lemon juice
• Small bunch fresh marjoram and parsley – chopped

Method

1. Wash and peel the prawns, placing the shells in a pot covered with water. Simmer for 15 mins
2. For a strong prawn flavour put the shells and liquid into a food processor and sieve. For a milder flavour strain shells from the stock. You should end up with 500ml of stock.
3. In a large pot melt the butter, add onions and stir fry till softened.
4. Add the chopped tomato and mix.
5. Add the rice and mix well. Fry for 2 mins.
6. Sizzle with 1 glass of white wine and leave to evaporate. Season to taste. 
7. Start adding the prawn stock, stirring very often on a medium heat.
8. When the prawn stock is absorbed add the fish stock, slowly as required.
9. When the rice is nearly done add the asparagus and prawns. It is important not to overcook them. 
10. Remove from heat and add a squeeze of lemon juice, some chopped herbs and the remaining butter.
11. Stir well and serve.