Risotto with chargrilled asparagus, yabbies and burnt butter
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 360 | grams | Risotto rice; (12 1/2oz) |
| 12 | Asparagus; blanched then | |
| ; chargrilled and | ||
| ; sliced across | ||
| 18 | Yabbies; blanched, | |
| ; chargrilled and | ||
| ; sliced across | ||
| 80 | grams | Butter; (3oz) |
| 1 | litre | Chicken stock; (1 3/4 pints) |
| 50 | grams | Parmesan cheese; (2oz) |
| Chives; chopped | ||
Directions
Make the risotto very 'wet' in the usual way, finish with Parmesan and ½ the butter.
Heat a pan and saut‚ the yabby tails, season and arrange the asparagus and yabbies on the risotto. Heat the butter until very brown and pour over the risotto. Sprinkle with chives.
Converted by MC_Buster.
Per serving: 156 Calories (kcal); 14g Total Fat; (80% calories from fat); 5g Protein; 2g Carbohydrate; 36mg Cholesterol; 1779mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.