Prawn & Asparagus Risotto

4 cups chicken stock, boiling
4 cups water, boiling
1 cup white wine, boiling
1 Tbsp olive oil
1 onion, finely diced
2 stalks celery, finely diced
4 cloves garlic, crushed
Pinch of saffron threads, toasted
3-4 sprigs thyme
½ cup arborio rice
12 asparagus spears, blanched & cut into sections on the diagonal
2-3 Tbsp lemon juice
2-3 thyme sprigs, extra
300g prawns, sauteed in a wok with olive oil spray

Bring the stock, water and wine to the boil and lower to a simmer.

Heat a large, non-stick frying pan over low heat, add the olive oil, onion, celery, and garlic and sautee, stirring constantly, for 10 minutes without browning to develop the flavour.

Add the arborio rice, thyme and saffron crushed to a powder and stir to coat well in the oil mixture. Add one ladle of simmering stock mixture and stir until all the liquid is absorbed. Repeat with the remaining stock mixture.

Stir through the lemon juice, cover tightly, leave to stand for 10 minutes, remove the thyme sprigs, then stir through the sauteed prawns and serve dressed with extra thyme.

Number of Servings: 2

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.