19
Asparagus and Prawn Risotto with Lemon
Serves 4-5
40g butter
1 tablespoon of olive oil
1 medium onion, nely chopped
2 cloves of garlic, crushed
350g Arborio or Carnaroli rice
200ml of dry white wine
1 litre of stock, vegetable or chicken
1 bunch asparagus, hard ends removed and sliced thinly diagonally
2 tablespoon fresh lemon juice
1 lemon grated
50g of parmesan
250g of cooked prawns
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Then add half the butter, olive oil and sauté the onion for 5 minutes until it is soft.
Add the crushed garlic and the rice, letting it cook for 1 minute, stirring occasionally.
Then stir in the wine letting it cook for a further 3 minutes or until the wine is
absorbed.
Select the RISOTTO setting and stir in the stock. Leave it to cook covered with the
lid.
After approximately 15 to 20 minutes and when the liquid is almost absorbed, stir in
the asparagus slices and the prawns and let it cook until your cooker switches to the
WARM mode.
Finally, stir in the lemon juice, lemon zest and parmesan and leave it to rest for
approximately 2 minutes before serving.
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