Ingredients
| 1 cup | Jasmine tea, strong |
| 1 Ltr | Chicken stock |
| 2 Tbsp | Olive oil |
| 20 g | Butter |
| 1 | Onion, chopped |
| 3 cloves | Garlic, crushed |
| 400 g | Arborio rice |
| 200 ml | White wine |
| 1 bunch | Asparagus, cut into 5cm pieces |
| 400 g | Raw prawns |
| 80 g | Parmesan cheese |
| ¼ cup | Parsley, chopped |
Directions
- Add the jasmine tea to the chicken stock. Place in a pot and heat gently.
- In another large pot heat the oil and butter.
- Add the onions and garlic. Saute in the pot until softened.
- Stir in the rice and toss through until heated and slightly toasted but not browned.
- Pour in the wine and let it be absorbed. Add 1 cup of stock at a time and stir until it has evaporated.
- Continue the process ensuring the rice is always just covered. This will take about 20 minutes.
- Add the asparagus, then the prawns and cook until the asparagus is still crunchy and the prawns are bright pink.
- Stir the Parmesan cheese through.
- Serve immediately with a sprinkling of parsley.