recipes
Prawn and asparagus risotto mascarpone and pancetta
Serves:
Ingredients
- 50g diced pancetta
- 10 king prawns
- 8 asparagus
- 1 glass Arborio rice
- 1 ½ glass fish stock or lobster bisque
- ½ glass white wine
- 1 medium sized onion
- 3 cloves garlic
- 3 tbsp mascarpone (Galbani)
- 5 leaves fresh basil
Method
In a very little oil sauté the pancetta diced onions, chopped prawns and chopped garlic until transparent, add the rice and toss for 2 minutes. Now pour in the wine bring to the boil and simmer for 2 minutes. Add the stock boil and simmer until all the liquid is absorbed. Dice the asparagus and mix in the risotto together with mascarpone season and serve.
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