Mushroom, Prawn and Asparagus Risotto

Posted by HHHAdmin on Jul 2, 2011 in Italian | 1 comment

 

 

 

 

 

 

 

 

 

 

Serves 2 – 450 Calories per serving

Ingredients

- 150g brown rice (risotto normally uses arborio, but brown rice is much healthier)

- 10 Asparagus Spears

- 250g Prawns

-250g Mushrooms

- 6 garlic cloves, crushed

- 3 tbsp parsley, chopped

- 1.5 pint of vegetable stock (reserve the cooking liquid from the previous days vegetables rather than using a stock cube)

- Salad

 

1) Cook the asparagus for 5 minutes and put to one side

 

 

 

 

 

 

 

 

2) Cook the mushrooms and garlic in some fry-light in a big pan until softened

 

 

 

 

 

 

 

 

3) Add the rice and cook for 2 minutes

 

 

 

 

 

 

 

 

4) Add half of the stock

 

 

 

 

 

 

 

 

5) Add the parsley

 

 

 

 

 

 

 

 

6) Cook for about 15 minutes and then start adding the rest of the stock a little bit at a time, as it needs it, until you have used all the stock. This should take another 15 minutes, so it has been cooking for 30 minutes

 

 

 

 

 

 

 

 

 

 

7) Stir in the prawns and asparagus and cook for a further 5 minutes

 

 

 

 

 

 

 

 

 

 

 

Serve with a big salad