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Entrees - Chef's Playground

sweet prawn and asparagus risotto with spring onions and Meyer lemon

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all starts with a flavorful stock made with shells from the prawns, lemon and asparagus trimmings, then strained. Sweet spring onions are stewed lightly in butter along with grade A carnaroli rice. The stock is slowly added to create a rich creamy texture. Finally, the prawns and asparagus are added towards the end of the cooking process to keep them fresh and tender