Filter
Top Products
36
PAGE HEADER.....
RECIPES
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 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 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
START|CANCEL 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.