Recipe: Tasty 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. This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait.

Complements grilled meats and chicken dishes very well. This Mushroom Risotto from Delish.com is worth every bit of stirring. As you start to make your risotto, get your stock warm in another pan over medium heat. You can have 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. Prepare of Prawn.
2. You need of Japanese rice.
3. You need of Chicken stock.
4. It's of Mushroom.
5. You need of Asparagus.
6. It's of Parmesan cheese.
7. You need of Crab roe.
8. You need of Garlic.
9. It's of Butter.
10. It's of Pepper.
11. Prepare of Salt.

Hot stock will help keep the temperature from dropping each time you add it to the rice. Classic Risotto with asparagus, mushrooms and shallots. This easy hearty recipe is easy enough for a weeknight but fancy enough for a date night at What do you serve with Asparagus Mushroom Risotto? This meal is very hearty on it's own.

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 6 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.

If you would like to make a meat version, adding some. Timbale of Grains with Wild Mushrooms, Asparagus and a Sauce of Goat's Feta. When the asparagus, mushrooms and then the rice were added to the pan, stirring the mixture was almost effortless because nothing got stuck to the bottom. Even after I had scooped out the risotto, the pan surface was surprisingly empty. My husband who would normally help with dishwashing after.