RECIPES
5. Add onion and sliced fennel; cover with lid, and cook for 6 – 7 minutes, stirring
occasionally, until fennel is tender.
6. Add rice, stir well, cover with the lid; cook for 3 minutes, stirring occasionally.
7. Remove lid, stir in wine and cook uncovered for 2 – 3 minutes, stirring occasio-
nally until all wine is absorbed.
RISOTTO Setting
1. Stir in chicken stock or fish stock and pepper, mixing well. Cover with lid and
press the RISOTTO button and then the START/CANCEL button.
2. When it has automatically switched to the KEEP WARM setting, which will take
about 20 – 30 minutes, remove lid and stir through asparagus slices and re-
maining butter. Cover with lid and leave on KEEP WARM setting for 5 minutes.
3. Stir through lemon juice, lemon rind and season with salt.
Serve immediately with prawns.
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