INGREDIENTS
1 small brown onion, finely chopped
2 garlic cloves, thinly sliced
½ fennel bulb, core removed, finely
chopped, reserve fennel fronds
40 g butter
200 g (1 cup) Arborio rice
500 ml (2 cups) fish or
vegetable stock
60 ml (¼ cup) verjuice
250 g green prawn meat,
roughly chopped
120 g (1 cup) peas, fresh or frozen
1 tbsp cream
2 tbsp finely chopped parsley
2 tbsp finely chopped dill
Salt flakes and pepper, to taste
Pea tendrils and halved baby pea
pods, to garnish (optional)
Miele accessories
METHOD
- Place the onion, garlic, fennel and butter into an unperforated steam container and Steam at 100°C for 3 minutes.
- Add the rice, stock and verjuice and Steam at 100°C for 15 minutes. Add the prawns and peas to the risotto and cook for a further 3 minutes.
- Stir through the cream and herbs, season to taste. Cover with foil or a lid and allow to stand for 3 minutes before serving.
- Garnish with pea tendrils, reserved fennel fronds and baby pea pods, if desired.
Hints and tips
- Our steam ovens have a great feature called “Menu cooking” under Special applications. Choose the ingredients from the options and the oven will prompt when the foods should be added.
- This recipe can be cooked quicker in our steam oven with microwave using the Rapid Steam function. Steam the risotto at 300W +100°C for 11 minutes.
- Char some prawns on the cooktop to add a little extra colour to the final dish.
APPLIANCE / FUNCTION
Miele
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