Sage theMulti Cooker BRC600UK Instruction Booklet page 34

StaRteR ReCIPeS fRom Sage
PRaWn anD 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
Press the SAUTÉ|SEAR button and
1.
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
Remove lid, add 10g of the butter, heat
2.
for 1 minute or until melted.
Add prawns, cover with the lid and
3.
cook for 4–5 minutes or until prawns are
cooked. Remove and set aside to keep
warm.
Add oil and 20g of the butter to
4.
removable cooking bowl. Heat 1 minute
or until butter has melted.
Add onion and sliced fennel;
5.
cover with lid, and cook for 6–7 minutes,
stirring occasionally, until fennel is
tender.
Add rice, stir well, cover with
6.
the lid; cook for 3 minutes, stirring
occasionally.
Remove lid, stir in wine and cook
7.
uncovered for 2–3 minutes, stirring
occasionally until all wine is absorbed.
Press the START/CANCEL button to
8.
end saute setting.
RISotto setting
Stir in chicken stock and pepper,
9.
mixing well. Cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
When it has automatically switched to
10.
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.
Stir through lemon juice, lemon rind and
11.
season with salt.
Serve immediately with prawns
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