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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 16. Ingredients Method 1. Place the onion, garlic, fennel and butter into an unperforated steam container. Place into the steam oven with microwave and Steam at 100°C for 3 minutes. 2. Add the rice, stock and verjuice and cook on Rapid Steam at 300W + 100°C for 11 minutes. 3. Add the prawns and peas and Steam at 90°C for a further 2 minutes. 4. Stir through the cream, season to taste and add the herbs. Cover with foil and allow to stand for 3-5 minutes before serving. Hints and tips • If you don’t have Rapid Steam functionality, Steam the risotto at 100⁰C for 18 minutes. • Our steam ovens have a helpful feature called “Menu cooking” under Special applications. Simply choose the relevant ingredients from the options listed and the oven will prompt you when to add each food item. • Miele's steam oven with microwave combines the power of a microwave with the benefits of steam cooking. 1 small brown onion, finely diced 2 garlic cloves, thinly sliced ½ fennel bulb, core removed, diced, reserve fennel fronds for garnish 40 g butter 60 ml (¼ cup) verjuice 200 g (1 cup) Arborio rice 250 g raw prawn meat, diced 500 ml (2 cups) fish or vegetable stock 120 g (1 cup) peas, fresh or frozen 1 tbsp cream 2 tbsp finely chopped parsley 2 tbsp finely chopped dill Salt flakes and pepper, to taste Appliance / Function Rapid Steam and Steam Miele accessories Steam containers Serves 4 Preparation time 10 minutes Cooking time 16 minutes, plus resting time Prawn and fennel risotto Scan the QR codes below to discover more recipes using Rapid Steam Peri peri chicken with quinoa salad Eggplant tagine with steamed cous cous Hummus