Breville How to Make Prawn and Asparagus Risotto with The Risotto Plus

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SHRIMP and Asparagus risotto

Serves 4–6

INGREDIENTS

1 tablespoon butter

¾lb medium green prawns, peeled and deveined 1 tablespoon oil

1 onion, finely chopped

1 small bulb of fennel, halved and thinly sliced

1 ¾ cup Arborio or carnaroli rice ½ cup dry white wine

5½ cups chicken or light fish stock ½ teaspoon ground white pepper

1 bunch asparagus, trimmed and thinly sliced diagonally

2 tablespoon fresh lemon juice Finely grated rind of 1 lemon Sea salt to taste

METHOD

SAUTÉ setting

1.Press the SAUTÉbutton and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.

2.Remove lid, add 10g of the butter, heat for 1 minute or until melted.

3.Add shrimp, cover with the lid and cook for 4–5 minutes or until shrimp are cooked. Remove and set aside to keep warm.

4.Add oil and 20g of the butter to removable cooking bowl. Heat 1 minute or until butter has melted.

5.Add onion and sliced fennel; cover with lid, and cook for 6–7 minutes, stirring occasionally, until fennel is tender.

6.Add rice, stir well, cover with the lid; cook for 3 minutes, stirring occasionally.

7.Remove lid, stir in wine and cook uncovered for 2–3 minutes, stirring occasionally until all wine is absorbed.

RISOTTO Setting

1.Stir in chicken stock and pepper, mixing well. Cover with lid and press the RISOTTO button and then the STARTCANCEL button.

2.When it has automatically switched to the WARM setting, which will take about 20–30 minutes, remove lid and stir through asparagus slices and remaining 10g of butter. Cover with lid and leave on WARM setting for 5 minutes.

3.Stir through lemon juice, lemon rind and season with salt.

Serve immediately with prawns.

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