Green asparagus and prawns risotto

Today we bring you another original recipe of risotto, this time with vegetables and prawns. What ingredients do you usually add?

Ingredients for 2 servings:
- 5.3 oz of rice bomb 
- 3.5 oz of cooked prawns
- 3.5 oz of green asparagus
- 1.7 oz of Parmesan cheese
- 1/2 onion
- 1/2 green pepper
- 1 small carrot
- 1 large garlic clove
- 1/2 leek
- 1 tablespoon of margarine
- 1.7 oz of white wine
- 14 oz of chicken broth
- Olive oil
- Salt

Recipe:
- Cut two canned asparagus in half, leaving 3 cm from the tip and reserve them to decorate.
- Wash the vegetables, peel the carrot and the garlic and, with the help of a chopper, chop the onion, green pepper, carrot, garlic, leek and asparagus into very small pieces.
- Sauté the vegetables in a frying pan over medium heat with a little olive oil until they are tender.
- Add rice and sauté two more minutes while stirring continuously.
- Pour the white wine, raise the fire and allow the alcohol to evaporate for two minutes.
- Gradually add the previously heated chicken broth until the rice is done.
- Sprinkle a pinch of salt and stir well.
- Cut the prawns in 4-5 pieces each, reserving two to decorate.
- When two minutes are missing from the rice, add the sliced ​​prawns and stir again to mix well with the rice.
- Turn off the heat and add the margarine, stirring continuously until it is undone and spread well over all the rice.
- Grate the Parmesan cheese, sprinkle it over the rice and stir again.
- Serve and decorate with a tip of asparagus and a prawn.

Bon appétit!