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Prawn and Green Asparagus Risotto
A creamy risotto with green asparagus and roasted prawns, made without standing at the hob. The rice cooks first in the microwave in the Ultra Pro 3.5 l, then the same dish goes into the oven with the prawns roasting on its upturned lid, so everything is ready at the same time.
- 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. Put them in 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, leaving the last ring of shell and the tail on, and toss them with the olive oil and Espelette pepper.
Peel the asparagus and cut off the woody ends (2 to 3 cm, about 1 in). Keep the top 5 cm (2 in) of each spear whole and slice the rest on the diagonal.
As soon as the rice comes out of the microwave, fold in the cream and all the asparagus with the Tupperware Slim Silicone Spatula.
Wipe the Ultra Pro lid, turn 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 both have melted. Season with salt and pepper and serve straight away with the prawns on top.
