Hi, I’m Kate. Today, I’m gonna show you how to prepare mushroom ‘risotto’ with prawn, asparagus and crab roe recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mushroom ‘risotto’ with prawn, asparagus and crab roe Recipe
Mushroom ‘risotto’ with prawn, asparagus and crab roe is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Mushroom ‘risotto’ with prawn, asparagus and crab roe is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mushroom ‘risotto’ with prawn, asparagus and crab roe using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mushroom ‘risotto’ with prawn, asparagus and crab roe:
- Make ready Prawn
- Take Japanese rice
- Get Chicken stock
- Prepare Mushroom
- Make ready Asparagus
- Take Parmesan cheese
- Take Crab roe
- Take Garlic
- Prepare Butter
- Take Pepper
- Make ready Salt
Instructions 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
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