Ingredients
Method
1.Shell and devein prawns, leaving tails intact.
2.Place stock and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered.
3.Meanwhile, heat butter and oil in large saucepan; cook onion, stirring, until soft. Add rice; stir to coat rice in onion mixture. Add sherry; cook, stirring, until liquid is almost evaporated.
4.Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
5.Heat extra butter and extra oil in medium frying pan; cook prawns and garlic, stirring, until prawns just change colour.
6.Meanwhile, boil, steam or microwave asparagus until just tender; drain.
7.Add asparagus, prawn mixture and cheese to risotto; cook, stirring, until cheese melts. Serve risotto sprinkled with basil.
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