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

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mushroom ‘risotto’ with prawn, asparagus and crab roe. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mushroom ‘risotto’ with prawn, asparagus and crab roe as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Mushroom ‘risotto’ with prawn, asparagus and crab roe recipe. This Mushroom ‘risotto’ with prawn, asparagus and crab roe make for a yummy summer dinner that you can make it easy. The Mushroom ‘risotto’ with prawn, asparagus and crab roe recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mushroom ‘risotto’ with prawn, asparagus and crab roe recipe.

Mushroom ‘risotto’ with prawn, asparagus and crab roe.

Before preparing the dish, I have done some research on how to cook Mushroom ‘risotto’ with prawn, asparagus and crab roe easily with yummy taste. You can have Mushroom ‘risotto’ with prawn, asparagus and crab roe using 11 ingredients and 10 steps. Here is how you cook that.

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

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. Prepare of Parmesan cheese.
7. Prepare of Crab roe.
8. Prepare of Garlic.
9. It's of Butter.
10. It's of Pepper.
11. Prepare of Salt.

How to make Mushroom ‘risotto’ with prawn, asparagus and crab roe from scracth

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.