Susie Hunter

Asparagus & Prawn Risotto

This dish to me is the perfect curl up on the sofa with a bottle of wine and good movie supper dish, it is creamy rich yet the asparagus keeps it spring fresh, I find although you have to stand over a risotto, quite a simple dish which you can play around with and make form more or less   anything you want.


  1. Melt the butter and oil together the add the rice and make sure it is all cover and sizzled for a minute or two
  2. Add the onion and garlic stir around and lower the heat to just above simmering
  3. Put in the chopped stalks of the asparagus, keep the tips for the last five mins cooking
  4. Add mushrooms if using then put the lid on and sweat for 5 mins but do give a stir.
  5. Add the wine turn the heat up a little and let the wine sizzle away and reduce by half
  6. Start adding the stock a ladle at a time, as the stock is used add another ladle, keep giving it a stir
  7. When the rice has swollen 3 times its volume you know you are about ready to throw in the tips of the asparagus and the frozen prawns
  8. Cook around for another 5-7 minutes
  9. Add the cheese and the cream, also the seasoning by now this should smell wonderful, serve in warm bowls with crusty bread and chilled white wine.


Always treat making a risotto as a labour of love and it will never let you down, a couple of secrets are always use only a wooden spoon, that will not damage the rice, always keep your stock warm you cannot have different temperatures when adding stock to a risotto, do not answer the phone, think only of the job in hand.

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