Asparagus and Prawn Risotto

Irresistible ingredients make this risotto a much sought after dish. Using the stainless steel casserole means it can be cooked and served in the same vessel.


25g (1 oz) butter

1 tbsp olive oil

1 onion, chopped

1 clove of garlic, chopped

1 red pepper, diced

225g (8 oz) asparagus cut into 2.5cm (1 inch) lengths

225g (8 oz) Arborio rice


450ml (¾ pint) stock

150ml (¼ pint) white wine

225g (8 oz) cooked prawns

2 tbsp parsley, chopped

50g (1¾ oz) Parmesan cheese, grated

2-4 tbsp cream


Shavings of Parmesan cheese

Few asparagus spears, cooked

Few shell-on cooked prawns

Serves 4


1. Melt the butter and oil together in the 2 litre stainless steel casserole and sauté the onion, garlic and pepper. Add the asparagus then the rice. Stir the mixture to coat the rice, season.

2. Pour on the stock and wine. Bring the contents of the casserole up to the boil and cover with its lid

3. Transfer the pan to the floor of the Simmering Oven and cook for about 20 minutes. Remove from the oven.

Conventional cooking
Cook on the hob. Add the liquid gradually to the rice, ladle by ladle stirring as you go! Add the prawns and reheat, then add the parsley, with the grated parmesan and cream. Stir well together. Check the seasoning and the consistency. Serve piping hot garnished with shavings of parmesan, asparagus spears and prawns.

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