Tuesday, May 22, 2012

lemon risotto with garlic prawns and fresh asparagus

Tonight I braved my rice cooker. It's great for cooking rice but I wanted to have a go at cooking a risotto in it. My cooker is nothing fancy pants at all, it's the base model sunbeam brand. I think I bought it off the shelf when I was grocery shopping one day for less than $30! It turned out really well though I think. Maybe a teensy bit gluggy if the pro's were tasting it but we loved it. We like a meal that sticks to our bones!

lemon risotto with garlic prawns and fresh asparagus


1 litre chicken stock (I like campbells brand)
1 cup dry white wine
2 1/2 tsp lemon zest
2 tbsp lemon juice
80g butter
1 medium onion chopped super fine
2 cups aborio rice
3/4 cup finely grated parmesan cheese (buy the best you can afford and grate it fresh)
1 tbsp flat leaf parsley chopped fine
1 tbsp lemon thyme

1 tbsp extra virgin olive oil
250g green prawns peeled
3 cloves crushed garlic
1/4 tsp salt

1 tsp olive oil
2 bunches of fresh asparagus trimmed
1/4 cup water

fresh cracked pepper


combine the extra virgin olive oil, prawns, garlic and salt. mix well and set in the fridge

bring the stock and wine to the boil, add zest and juice. turn down to a simmer

heat half the butter in a pan, add onion and cook until soft. add the rice and stir for approximately 1 minute

transfer the entire contents of the pan into the rice cooker along with the stock mixture

set your cooker to cook (mine switches off automatically)

once the cooker is done leave the lid on for 10 minutes more on warm mode

in the mean time pop the olive oil into a large pan and heat it on a medium high heat. add the asparagus and move them about till the colour up a little. add the 1/4 cup of water and put the lid on immediately for approximately 40 seconds. remove the asparagus to a warm dish.

tip out the water and pop the pan back on the heat, tip prawns into the hot pan and fry the prawns quickly.

after the 10 minutes are up on the risotto add the remaining butter, stir through then store throughout the parmesan, parsley and thyme

pop a pile of risotto on the plate, top with approximately 4 prawns along with some asparagus. Add a good crack of pepper and eat up butter cup!

PS I forgot the herbs in mine but can't wait to cook it again!