Recipe: Delicious Mushroom ‘risotto’ with prawn, asparagus and crab roe

Mushroom ‘risotto’ with prawn, asparagus and crab roe. Great recipe for Mushroom 'risotto' with prawn, asparagus and crab roe. This recipe uses Japanese rice instead of Italian short-grain rice, as I have no Italian rice on hand😅. Soaking the rice in advance saves a lot of cooking time 😉 #mycookbook #savory Mushroom 'risotto' with prawn, asparagus and crab roe.

Mushroom 'risotto' with prawn, asparagus and crab roe. Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture. You can cook Mushroom ‘risotto’ with prawn, asparagus and crab roe using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mushroom ‘risotto’ with prawn, asparagus and crab roe

1. You need of Prawn.
2. You need of Japanese rice.
3. It's of Chicken stock.
4. It's of Mushroom.
5. Prepare of Asparagus.
6. It's of Parmesan cheese.
7. Prepare of Crab roe.
8. You need of Garlic.
9. Prepare of Butter.
10. You need of Pepper.
11. It's of Salt.

Mushroom 'risotto' with prawn, asparagus and crab roe This recipe uses Japanese rice instead of Italian short-grain rice, as I have no Italian rice on hand😅. Soaking the rice in advance saves a lot of cooking time 😉 #mycookbook #savory Great recipe for Mushroom 'risotto' with prawn, asparagus and crab roe. Mushroom 'risotto' with prawn, asparagus and crab roe step by step Wash and soak the Japanese rice one hour ahead of cooking. Slice the mushroom and cut the asparagus.

Mushroom ‘risotto’ with prawn, asparagus and crab roe step by step

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

Sauté the mushroom and blanch the asparagus. Minty Mama Mushroom 'risotto' with prawn, asparagus and crab roe This recipe uses Japanese rice instead of Italian short-grain rice, as I have no Italian rice on hand😅. Soaking the rice in advance saves a lot of cooking time 😉 #mycookbook #savory After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the. Cook the asparagus in salted boiling water until crisp-tender.