Simple and seasonal - Asparagus, pea and prawn risotto

The best of British ingredients are right at the start of the season and when they taste as good as they do right now there is no need to do anything complicated with it other than just enhance it. This little recipe fusing a classic Italian risotto with the best British vegetables and Scottish prawns, the flavours really sing. The asparagus I used was grown in Yorkshire and with the season starting at the end of April and running till mid June you need to get your hands on them whilst they are around. The British pea season lasts a little longer, until mid September, but are at their sweetest right now.

This recipe will feed a family of four with plenty left over.

2 banana shallots 2 cloves of garlic 150ml dry white wine 400g arborio rice 1lt chicken stock 200g asparagus sliced into 2cm pieces 150g fresh peas 150ml single cream 100g grated Parmesan 250g Scottish king prawns

Finely dice the shallots and sweat in a little olive oil over a medium heat for 2-3 minuets, until they become transparent. Add in the crushed garlic and sweat for a further minuet. Add in your rice and allow it to absorb the excess oil then add in the white wine. Once all the wine has been absorbed by the rice add in your chicken stock and simmer for 12-15 minuets until the rice is almost cooked, topping up with extra stock when necessary. Add in your peas and asparagus and cook for a further 2 minuets. Add in the cream, Parmesan and prawns and cook for 2 minuets more continual mixing with a wooden spoon to prevent the rice for sticking to the bottom of the pan. Serve it up with a glass of white wine and enjoy.

#peas #seafood