Prawn Asparagus and Saffron Risotto
Ingredients
- 1/3 cup extra-virgin olive oil
- 14 ounces carnaroli rice
- 4 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 pinches saffron threads
- 2/3 cup white wine
- 2 1/2 cups fish or vegetable stock
- 10 green prawns, peeled and cleaned
- 15 asparagus spears
- 3 ounces butter
- 1 tablespoon chopped parsley leaves
- Sea salt
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