Tomato and prawn risotto

A rice dish with different kinds of tomatoes. Fresh ones, oven roasted ones and some dried from a jar in oil. A good base for a risotto. Some green asparagus as a bit of veg makes it even more tasty.

Start about 2 hours before cooking and heat up your oven to 100 C and half the cherry tomatoes. Put them face up in the oven and dry them for 2 hours.

Cut the up. Get the dried tomatoes out of the oil and pat them dry.
Spring onions and garlic as a base and a very good veg stock are needed for a good quality risotto.

Recipe for 2:
1 cup carneroli rice
150 ml white wine
500 ml veg stock
3 spring onions
2 cloves of garlic
8 cherry tomatoes
4 sun dried tomatoes1
150 g green asparagus
10 cooked prawns
2 raw king prawns per person
salt and pepper
40 g butter
1 tsp oil
chives

chop onions and garlic and saute that in 15 g butter until soft, add the rice and coat it all over with butter. Pour in the wine and let it reduce. Add the sun dried tomatoes and a 1/3 of the stock. Then add the oven roasted tomatoes which are cut in halves. Add more stock.

Clean the asparagus and cut into bite size pieces. Add to the rice for the last 5 minutes, after 3 min add the chopped cooked prawns.

In a bit of oil on high heat fry off the raw prawns with their shell. You can season them with some strong Caribic seasoning before you put them in the pan. Just keep them there for max 3 min.

Finish the risotto with some more butter and taste for seasoning.
Place the prawns on top and garnish with some chives.