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RECIPES
PRAWN AND ASPARAGUS RISOTTO
Serves 4
INGREDIENTS
40g butter
250g shelled, deveined green prawns
1 Tablespoon oil
1 onion, finely chopped
1 medium-large bulb of fennel, halved and
thinly sliced
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.