Garlic Shrimp Risotto –

Name: Garlic Shrimp Risotto –
Ingredients: 2 tbsp olive oil, divided; 1 small onion, peeled, finely diced; 4 cloves garlic, peeled, minced, divided; 3 tsp kosher salt, divided; 1375ml chicken or vegetable stock; 400g Arborio rice; 16 uncooked jumbo prawns (fresh or defrosted), peeled, deveined; 2 tsp garlic powder; 1 tsp ground black pepper; 1/2 tsp crushed red pepper (optional; 2 tbsp butter; Juice of 1 lemon; 1 bunch asparagus, trimmed, cut in 1-inch pieces; 1 1/2 grated Parmesan cheese, plus more for serving; 48.13fl. oz chicken or vegetable stock; 14oz Arborio rice; Step 1 Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.; Step 2 Add 1 tablespoon oil to pot and add onion. Sauté until softened, about 5 minutes. Add half the garlic and cook until fragrant, about 1 minute. Season with 2 teaspoons salt.; Step 4 While rice is cooking, toss prawns in the remaining oil, garlic, salt, garlic powder, black pepper, and crushed red pepper in a mixing bowl.; Step 6 Stir butter, lemon juice, and asparagus into the rice until evenly incorporated.; Step 7 Place Reversible Rack inside pot over risotto, making sure rack is in the higher position. Place prawns on rack.; Step 8 Close crisping lid. Select GRILL and set time to 8 minutes. Select START/STOP to begin.; Step 9 When cooking is complete, remove rack from pot. Stir Parmesan into the risotto. Top with prawns and Parmesan and serve immediately.

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TIP: if you like to pile on the shrimp, double the amount and repeat steps 8-9 to cook in two batches.

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Ingredients

2 tbsp olive oil, divided
1 small onion, peeled, finely diced
4 cloves garlic, peeled, minced, divided
3 tsp kosher salt, divided
1375ml chicken or vegetable stock
400g Arborio rice
16 uncooked jumbo prawns (fresh or defrosted), peeled, deveined
2 tsp garlic powder
1 tsp ground black pepper
1/2 tsp crushed red pepper (optional
2 tbsp butter
Juice of 1 lemon
1 bunch asparagus, trimmed, cut in 1-inch pieces
1 1/2 grated Parmesan cheese, plus more for serving
48.13fl. oz chicken or vegetable stock
14oz Arborio rice
Step 1 Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2 Add 1 tablespoon oil to pot and add onion. Sauté until softened, about 5 minutes. Add half the garlic and cook until fragrant, about 1 minute. Season with 2 teaspoons salt.
Step 4 While rice is cooking, toss prawns in the remaining oil, garlic, salt, garlic powder, black pepper, and crushed red pepper in a mixing bowl.
Step 6 Stir butter, lemon juice, and asparagus into the rice until evenly incorporated.
Step 7 Place Reversible Rack inside pot over risotto, making sure rack is in the higher position. Place prawns on rack.
Step 8 Close crisping lid. Select GRILL and set time to 8 minutes. Select START/STOP to begin.
Step 9 When cooking is complete, remove rack from pot. Stir Parmesan into the risotto. Top with prawns and Parmesan and serve immediately.