recipes
PRAWN AND ASPARAGUS RISOTTO
Serves 4
INGREDIENTS
40g butter
250g shelled, deveined green prawns
1 Tablespoon oil
1 onion, finely chopped
1
350g Arborio or carnaroli rice ½ cup/125ml dry white wine
5 ½ cups/1.375 litres chicken or light fish stock ½ teaspoon ground white pepper
1 bunch asparagus, thinly sliced diagonally
2 Tablespoon fresh lemon juice Finely grated rind of 1 lemon Sea salt to taste
METHOD
SAUTÉ Setting
1.Press the MENU SELECTOR button to the SAUTÉ setting. Heat for 3 minutes with the lid on.
2.Remove lid, add 10g of the butter, heat for 1 minute or until melted.
3.Add prawns, cover with the lid and sauté for 4 to 5 minutes or until prawns are cooked, stirring occasionally. Remove prawns from bowl and keep warm.
4.Add oil and 20g of the butter to cooking bowl. Heat 1 minute or until butter is melted.
5.Add onion and ¾ of the sliced fennel, cover with lid, and sauté for 6 to 7 minutes or until fennel is tender. Stirring occasionally.
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 to 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 MENU SELECTOR button to the RISOTTO setting.
2.When Risotto & Rice™ has automatically switched to the WARM setting, which will take about 20 to 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 and remaining thinly sliced fennel.
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