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Рецепт Tiger Prawn, Asparagus And Red Pepper Risotto
by Global Cookbook

Tiger Prawn, Asparagus And Red Pepper Risotto
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Ингредиенты

  • 25 gm Arborio rice, (1oz)
  • 500 ml Fresh fish stock, (17 1/2fl ounce)
  • 1 x Red pepper
  • 8 x Asparagus
  • 2 x Cloves garlic
  • 1/2 x Red onion
  • 14 lrg Tiger prawns
  • 110 gm Fresh parmesan cheese, (4oz)
  • 100 ml Double cream, (3 1/2fl ounce)
  •     Fresh basil
  •     Extra virgin olive oil
  •     Seasoning

Инструкции

  1. Peel and chop the onion and garlic very fine and cook in a pan with a little oil to soften slightly.
  2. Add in the rice and cook for about 30 seconds, then add in the stock and bring to the boil. Simmer for about 15 min, till cooked and looks like a porridge type consistency.
  3. While this is cooking chop the asparagus in half across and place in boiling water and drain once cooked, but not soft.
  4. Halve the red pepper and cut into large dice and add in to the rice about half way through the cooking. Once the rice is cooked add in the peeled prawns, cream and grated parmesan cheese and dice up the asparagus bottoms and fold in as well.
  5. Season well and finish with seasoning and a handful of ripped up fresh basil leaves. Place the risotto into a bowl and garnish with the tops of the asparagus spears.