Ingredients

Steps

• Fry chopped shallots in butter until soft.
• Add rice to the pan and stir for 5 minutes to toast grains.
• Pour in white wine and stir for 2 minutes.
• Add 3 ladles of hot stock and stir through.
• Add remaining stock gradually, stirring until each addition is absorbed.
• Add asparagus and prawns after 15 minutes of cooking.
• Season with salt and pepper and cook until rice is creamy and firm.
• Remove from heat and stir in the remaining butter.
• Rest covered for 4 minutes before serving.
• Garnish with extra asparagus and prawns.