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RECIPES
PRAWN AND ASPARAGUS RISOTTO
Serves 4-6
INGREDIENTS
40g butter
400g medium green prawns, peeled and
deveined
1 tablespoon oil
1 onion, finely chopped
1 small bulb of fennel, halved and thinly sliced
350g 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|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL 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 prawns, cover with the lid and cook
for 4 - 5 minutes or until prawns 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
8. Stir in chicken stock and pepper,
mixing well. Cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
9. 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.
10. Stir through lemon juice, lemon rind and
season with salt.
Serve immediately with prawns