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21
Method:
1 F
it the Dividing Wall in the Front Container. Make a foil parcel
for the prawns and put into one compartment. Put the peas
into the Small Pot and put in the other side.
2 P
ut the rice and onion in the Rice Tray, add the wine and stir.
3 S
prinkle on the stock powder, lemon juice and zest, season
with a little pepper and stir again then dot the butter evenly on
the surface.
4 Add the water to the rice mixture and stir well. Place the Rice
Tray into the Rear Container and cover both Containers with
the Lids.
5 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. Press
the Start/Pause Button.
6 When ready, first remove the prawns from the container to
stop them cooking any more. 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.
Ingredients:
• 1
65g raw king prawns
• 100g frozen peas
Rice:
• 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
• A little salt and freshly ground black
pepper
• 25g unsalted butter
• 250ml boiling water
Garnish:
• Chopped fresh parsley
Preparation time: 10 minutes
C
ooking time: 40 minutes
S
erves: 2
Prawn and Pea Risotto
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 21
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