Prawn And Pea Risotto - Morphy Richards INTELLISTEAM Recipe Book

PRAWN AND
PEA RISOTTO
INGREDIENTS:
165g raw king prawns
100g frozen peas
150g Arborio risotto rice
100g onion, very finely chopped
6 tbsp dry white wine
2 level tsp vegetable stock powder
Zest and juice ½ lemon
Salt and freshly ground black pepper
25g unsalted butter
250ml boiling water
Garnish:
chopped fresh parsley
METHOD:
Fit the divider wall in the front container.
Make a foil parcel for the prawns and put
into one compartment. Put the peas into the
sauce dish and put in the other side.
Put the rice and onion in the rice tray, add
the wine and stir.
Sprinkle on the stock powder, add lemon
juice and zest, season with pepper and stir
again. Evenly dot the butter on the surface.
Add the water to the rice mixture and
stir well. Place the rice tray into the back
container and cover both pans with the lids.
Set the time for the rice using the rice preset
(40 minutes).
Set the time for the prawns using the fish
preset (20 minutes) and adjust to 9 minutes.
Set the time for the peas using the leaf and
pod preset (16 minutes) and adjust to 19
minutes.
When ready, remove the prawns from the
container to stop them cooking. Stir the rice,
add the prawns with 2 tbsp of the prawn
juices. Drain the peas of any liquid, then stir
them into the rice. Adjust the seasoning if
necessary and then serve the risotto with a
sprinkling of chopped parsley.