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Mushroom ‘risotto’ with prawn, asparagus and crab roe

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We hope you got benefit from reading it, now let's go back to mushroom ‘risotto’ with prawn, asparagus and crab roe recipe. To make mushroom ‘risotto’ with prawn, asparagus and crab roe you need 11 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Mushroom ‘risotto’ with prawn, asparagus and crab roe:

Prepare of Prawn.
Get of Japanese rice.
Use of Chicken stock.
Prepare of Mushroom.
You need of Asparagus.
Take of Parmesan cheese.
You need of Crab roe.
Take of Garlic.
You need of Butter.
Provide of Pepper.
Use of Salt.

Steps to make Mushroom ‘risotto’ with prawn, asparagus and crab roe:

Wash and soak the Japanese rice one hour ahead of cooking.
Slice the mushroom and cut the asparagus.
Sauté the mushroom and blanch the asparagus.
Panfry the prawn.
Sauté the Japanese rice after soaking with garlic and olive oil.
Add chicken stock to the rice and continue to sauté.
Add more chicken stock until the rice start to get cook, become al dente and all liquid is absorbed, around 8-10 min.
Add in mushroom, asparagus, cheese, pepper.
Off fire, stir in butter.
Top with prawn and crab roe, garnish with some vegetables.

Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. The mushrooms add a nice depth to the flavor but you could even do it without them if you really wanted. Vegan Risotto with Asparagus & Mushroom. Me ad my family love mushrooms and asparagus, but I never combined them together for some reason.

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