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33
PRAWN & 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
4 cups chicken or light fish stock
½ teaspoon ground white pepper
1 bunch asparagus, trimmed and thinly
sliced diagonally
2 tablespoons 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.
8.
Press the START/CANCEL button
to end sauté setting.
RISOTTO setting
9.
Stir in chicken stock and pepper,
mixing well. Cover with lid and press
the RISOTTO button and then the
START/CANCEL button.
10.
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.
11.
Stir through lemon juice, lemon rind
and season with salt.
Serve immediately with prawns
STARTER RECIPES FROM SAGE
®