King Prawn and Green Asparagus Risotto
Defrost the prawns in cold water (this takes approx. 30 min).
Pre-heat the oven to 220°C.
Peel the shallots and chop them using the Herb Chopper. Place them in the UltraPro 3.3L with the rice, water, white wine and chicken stock broken into small pieces. Mix together, cover and microwave at 600 watts for 17 min.
Peel the prawns, leaving the tail and final section in place, add the olive oil, some pepper and stir.
Peel the asparagus spears and remove their fibrous ends (2-3 cm). Cut the heads to approx. 5 cm in length, leave intact and slice the rest of the stems into pieces.
Once the risotto rice has been cooked in the microwave, add the cream and asparagus and mix well. Turn over the cover of the UltraPro and place the prawns inside, distributing them well.
To finish, put the cover with the prawns on top of the UltraPro and cook everything in the oven for a further 10 min.
Grate the Parmesan using the Speedy Grater, divide the butter into small knobs and scatter both over the rice. Gently mix together using the Silicone Spatula until the butter and Parmesan are completely melted into the rice.
Season with salt and pepper and serve immediately.
- 800 g king prawns or large uncooked prawns (frozen)*
- 2 onions (± 80 g)
- 400 g Arborio risotto rice
- 800 ml water
- 150 ml white wine
- 2 chicken stock cubes
- 1 tbsp olive oil
- 400 g green asparagus
- 250 ml heavy cream
- 60 g butter
- 80 g Parmesan cheese
- Salt and pepper