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Creamy Prawn and Green Asparagus Risotto
There is no need to stand over the stove here: the rice cooks first in the microwave in the Ultra Pro 3.5 l, then the same dish goes into the oven while the prawns roast on its upturned lid. Everything is ready together.
- Total time
- 47 min
- Prep
- 20 min
- Cook
- 27 min
Ingredients
Method
Thaw the prawns in a bowl of cold water for about 30 minutes. Heat the oven to 220°C (425°F).
Peel the shallots and chop them in the Tupperware TurboMAX. Tip them into the Tupperware Ultra Pro 3.5 l with the rice, water, wine and crumbled stock cubes. Stir, cover and microwave for 17 minutes at 600 W.
Meanwhile, peel the prawns, keeping the last ring of shell and the tail on, then toss them with the olive oil and Espelette pepper.
Peel the asparagus and trim off the woody part of the stalk (2 to 3 cm / about 1 in). Keep the top 5 cm (2 in) of each spear whole and cut the rest on the diagonal.
As soon as the rice is out of the microwave, fold in the cream and all the asparagus with the Tupperware Slim Silicone Spatula.
Wipe the Ultra Pro lid, set it upside down on the base and spread the prawns over it. Bake for 10 minutes.
Fold the butter, in pieces, and the Parmesan into the risotto until melted. Season with salt and pepper and serve right away, with the prawns arranged on the rice.
