A simple, fresh and tasty recipe for a busy night.
Time: 30 Minutes (or less), Serves: 2.
500g pouch of Pitango Pumpkin, Leek & Spinach Risotto
12 peeled Tiger Prawns
2 Cloves of Garlic (peeled)
200g Cherry Tomatoes
8 Asparagus Stalks
Fresh basil leaves
150 grams of freshly shaved Parmesan
Preheat your oven to 200°C. Cut the cherry tomatoes in half. Put the asparagus and tomatoes in an oven roasting pan.
Drizzle with olive oil, season with salt and pepper and bake for 20 minutes. After 10 minutes start to heat up the risotto in a pan.
Add olive oil and the 2 whole cloves of garlic to a frying pan on a medium-high heat. Allow the garlic to take on some colour then add the prawns. Season with salt and pepper and cook on both sides until done.
Add a squeeze of lemon, give a final stir and remove from the heat. (Remove the 2 cloves of garlic as we just used these to infuse flavour into the prawns).
Plate up the Risotto then add the asparagus, tomatoes and prawns. Top it off with some shaved parmesan and basil leaves. Enjoy.