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Prego-smothered prawns:

Parmesan risotto:

Grilled asparagus:

  • Asparagus, green 400.0 g
  • Olive oil 30.0 ml
  • Salt and black pepper to taste
  • Fresh lemon juice 5.0 ml

Thyme-infused olive oil:

  • Olive oil 125.0 ml
  • Thyme (fresh) 8.0 pc

Flavourful and rich, this dish breathes sophistication while still delivering comfort!This dish combines succulent prawns with creamy risotto and perfectly grilled asparagus for a restaurant-quality meal that's sure to impress.



  1. Prego-smothered prawns:

    1. Season the prawns with salt and black pepper. 
    2. Heat olive oil in a large skillet over medium-high heat. 
    3. Add minced garlic to the skillet and sauté for 1 min until fragrant. 
    4. Add the seasoned prawns to the skillet and cook for 2-3 min on each side until they turn pink and opaque. 
    5. Pour Knorr Professional Prego Sauce over the prawns in the skillet and simmer for another 2-3 min until heated through. 
    6. Remove from heat and cover to keep warm.
  2. Parmesan risotto:

    1. In a saucepan, heat the water with the Knorr Professional Chicken Stock over medium heat until simmering. Reduce the heat to low to keep warm. 
    2. In another large pan, melt butter over medium heat. 
    3. Add the onions and garlic and sauté until the onions are translucent. 
    4. Add Arborio rice to the skillet and toast, stirring frequently, for 1-2 min until lightly golden. 
    5. Pour in the white wine (if using) and cook until the wine has evaporated, stirring constantly. 
    6. Begin adding the warm broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Repeat this process until the rice is creamy and tender, about 18-20 min. 
    7. Stir in the lemon zest and grated parmesan cheese until melted and well combined. 
    8. Season with salt and black pepper to taste. 
    9. Remove from heat and cover to keep warm.
  3. Grilled asparagus:

    1. Pre-heat pan over medium-high heat. 
    2. Toss trimmed asparagus spears with olive oil, salt, and black pepper. 
    3. Grill the asparagus for 3-4 min, turning occasionally, until tender and lightly charred.
  4. Thyme-infused olive oil:

    1. In a small saucepan, heat the olive oil over low heat until warm but not boiling. Add the fresh thyme sprigs to the warm olive oil. 
    2. Let the thyme infuse in the olive oil for about 15-20 min, stirring occasionally. Remove the saucepan from the heat and let the thyme continue to infuse as the oil cools to room temperature. Once the oil has cooled, strain it through a fine mesh sieve or cheesecloth into a clean container to remove the thyme sprigs and any solid particles.
  5. Assembly:

    1. Spoon the parmesan risotto onto serving plates. 
    2. Arrange the Prego-smothered prawns on top of the risotto. 
    3. Place grilled asparagus alongside the prawns. 
    4. Garnish with micro herbs and drizzle with the thyme-infused olive.