Quick prawn, asparagus & mushroom risotto

For serves 4

Ingredients:

1 tbs olive oil
1 leek, halved, thinly sliced
200g Swiss brown mushrooms, sliced
2 garlic cloves, crushed
1 1/2 cups arborio rice
2 1/2 cups (625ml) chicken stock
1 bunch asparagus, cut into 2cm lengths
750g green banana prawns, peeled (tails intact) and deveined
1/3 cup finely grated parmesan
2 tbs chopped fresh chives
Salt & freshly ground pepper

Praparation:

1. Heat half the oil in a large heavy-based saucepan over a medium heat. Add the leek, mushrooms and garlic. Cook, stirring occasionally, for 10 minutes or until leeks are very soft.
2. Increase heat to high and add the rice. Cook, stirring, for 2 minutes. Add the stock and bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes. Remove pan from heat and place asparagus on top of rice. Cover and set aside for 10 minutes, without lifting the lid.
3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add prawns and cook for 2-3 minutes or until they change colour.
4. Stir prawns, parmesan and chives into the rice. Season to taste with salt and pepper. Serve immediately.