400g green prawns
3 tbsp olive oil
1 Red chilli, deseeded and finely chopped
1.5L fish stock
1 clove garlic, minced
1 onion, diced
1 glass white wine
12 asparagus stalks, cut into 2-3 cm pieces
1 lemon, zest and juice
Peel prawns and set aside. Heat 1 tbsp olive oil in a pot and fry the shells and heads with the sliced chilli until toasted. Pour in stock and bring to boil, then simmer.
In a pan, melt half the butter over medium heat and saute garlic and onions until soft but not coloured. Stir in rice until coated and grains appear transparent. Pour in wine and simmer until evaporated. Add a ladle of stock at a time, stirring until absorbed. Stir through the prawns and asparagus. Continue stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and the prawns just cooked.
Stir in lemon juice and remaining oil. Top with lemon zest and serve.