Name: Risotto with Chargrilled Asparagus, Yabbies And Burnt Butter
Ingredients: 360 g Risotto rice; (12 1/2oz); 12 Asparagus; blanched then; ; chargrilled and; ; sliced across; 18 Yabbies; blanched,; ; chargrilled and; ; sliced across; 80 g Butter; (3oz); 1 l Chicken stock; (1 3/4 pints); 50 g Parmesan cheese; (2oz); Chives; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Food9	6	servings

INGREDIENTS

360	g	Risotto rice; (12 1/2oz)
12		Asparagus; blanched then
		; chargrilled and
		; sliced across
18		Yabbies; blanched,
		; chargrilled and
		; sliced across
80	g	Butter; (3oz)
1	l	Chicken stock; (1 3/4 pints)
50	g	Parmesan cheese; (2oz)
		Chives; chopped

INSTRUCTIONS

Make the risotto very 'wet' in the usual way, finish with Parmesan and 1/2
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); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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