Mushroom ‘risotto’ with prawn, asparagus and crab roe

Name: Mushroom ‘risotto’ with prawn, asparagus and crab roe
Cuisine: American
Ingredients: Prawn; Japanese rice; Chicken stock; Mushroom; Asparagus; Parmesan cheese; Crab roe; Garlic; Butter; Pepper; Salt

Minty Mama @mintymama

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

Minty Mama @mintymama

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

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Ingredients

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Steps

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

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Cooksnaps

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Minty Mama @mintymama

on May 19, 2020 04:37

👩🏻‍🍳A mom who finds joy in the kitchen and at the table😋. Cooking for my loved ones is my favorite way to connect and create lasting memories❣️. Please do follow my IG 👉🏻 mintymamaa and minty.moment too🙏🏻🥰, thank you ☺️