INGREDIENTS

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3 cups fish stock

1 tsp saffron

1 tbs coconut oil

2 small shallots peeled and finely chopped

1.5 Celery stalks finely chopped

2 Cloves of Garlic chopped

1.5 cups Risotto Rice

15 asparagus spears removed

6 ounces raw peeled shrimp seasoned with salt and pepper

2 tablespoons lemon juice

A handful of flat leaf parsley chopped

salt and pepper to taste

METHOD

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1. Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
2. Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.
3. In a separate pan, sauté the shallots, and celery in 2 tablespoons of oil together until they are cooked and soft but not browned.
4. Add the garlic and cook for another minute.
5. Add all the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.
6. Stir in the stock, reduce the heat, stir and leave to cook covered 15-18 until the rice is just under cooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
7. Add the Shrimp, and cook until pink (about 3 minutes).
8. Add in the asparagus spears, lemon juice, and chopped parsley. Mix together, taking care not to destroy the asparagus spears or the Shrimp.
9. Before serving, mix in the remaining butter & the cheese.

Serves 4

Calories: 599

C77 P25 F16