SOLIS MULTI CHEF PRO 822 Mode D'emploi page 174

R E C I P E S
P R A W N A N D A S PA R A G U S R I S O T T O
Serves 4 – 6
• Ingredients
40 g butter
400 g medium green prawns, peeled and deveined
1 tablespoon oil
1 onion, finely chopped
1 small bulb of fennel, halved and thinly sliced
350 g Arborio or carnaroli rice
1/2 cup dry white wine
5 1/2 cups hot chicken or light fish stock
1/2 teaspoon ground white pepper
1 bunch asparagus, trimmed and thinly sliced diagonally
2 tablespoons fresh lemon juice
Finely grated rind of 1 lemon
Sea salt to taste
• Method
SAUTÉ/SEAR setting
1. Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat remov -
able cooking bowl for 3 minutes with the lid on.
2. Remove lid, add 10 g of the butter, heat for 1 minute or until melted.
3. Add prawns, cover with the lid and cook for 4 – 5 minutes or until prawns are
cooked. Remove and set aside to keep warm.
4. Add oil and 20 g of the butter to removable cooking bowl. Heat 1 minute or un-
til butter has melted.
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