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Peel and chop the onion and garlic very fine and cook in a pan with a little oil to soften slightly. Add the rice and cook for about 30 seconds, then add the stock and bring to the boil. Simmer for about 15 minutes, until cooked and looks like a porridge type consistency. While this is cooking chop the asparagus in half across and place in boiling water and drain once cooked, but not soft. Halve the red pepper and cut into large dice and add to the rice about half way through the cooking. Once the rice is cooked add the peeled prawns, cream and grated parmesan cheese and dice up the asparagus bottoms and mix in as well. Season well and finish with seasoning and a handful of ripped up fresh basil leaves. Place the risotto into a bowl and garnish with the tops of the asparagus spears. Per serving: 189 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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