
Slow cooker prawn and asparagus risotto
Ingredients
Olive oil
½ tbs
Brown rice, dry
1 cup(s), (200g), medium grain
Brown onion
1 medium, finely chopped
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Dry-style white wine
¼ cup(s), (60ml)
Fresh tarragon
2 tsp, chopped, plus an extra sprig
Raw peeled prawns
360 g, (bought peeled, tails intact), deveined
Asparagus
250 g, spears, trimmed, cut into 3cm pieces
Frozen green peas
¾ cup(s), (90g) baby variety, thawed
Grated parmesan cheese
¼ cup(s), (20g)