Last week, I had introduced the new Corningware Retroflam cookware to all of you and also gave my review after putting the Corningware Retroflam casserole pot to the test with a Rice Wine Chicken recipe. My experience of using the cookware was better than expected. To read more about it, click on The New Corningware Retroflam Cookware and a Rice Wine Chicken Recipe. 🙂

This time round, I will be using the Corningware Retroflam 24cm fry pan for this Asparagus, Mushroom and Prawn Risotto recipe which I felt would be most apt to test out the pan. A risotto can be tricky to make because it’s a dish that can burn easily if you’re not careful with the heat and timing. Let’s see how it goes.

Asparagus, Mushroom and Prawn Risotto Recipe

Ingredients
(serves 3-4)
180g asparagus with woody ends trimmed, cut into 5cm sections
100g white button mushrooms, sliced
12 medium sized prawns, shelled with tails intact, blanched
1 small yellow onion, peeled & diced
275g Arborio rice
800ml hot chicken stock
2 tsp olive oil
sea salt & freshly ground black pepper

Instructions

1. Heat oil in pan over medium heat and saute the onions till they turn translucent.

2. Add the asparagus and mushrooms and briefly stir fry for 2-3 minutes.

3. Reduce heat to low. Mix in the rice and stir fry for 1 minute.

4. Add one ladle of stock at a time and stir the rice mixture till liquid is almost all absorbed. Repeat till all the stock is used up while stirring all the time. This should take about 10 minutes.
5. Continue to stir for another 5 minutes till the rice is al dente and creamy.
6. Add in the prawns and season with salt and pepper to taste.

There you have, a beautiful risotto. 🙂

And my verdict?

Normally it would take me about 20 minutes to make the same risotto on another non-stick pan but the cooking time was somewhat made shorter when I used the Corningware Retroflam fry pan.

What I loved best about the product was that even though the onions were starting to brown in the beginning, there was no pan residue. Just look at how clean the pan surface is. And I didn’t even use a lot of oil – only 2 teaspoonful! Impressive.

When the asparagus, mushrooms and then the rice were added to the pan, stirring the mixture was almost effortless because nothing got stuck to the bottom. Even after I had scooped out the risotto, the pan surface was surprisingly empty. My husband who would normally help with dishwashing after dinner even exclaimed how easy it was to clean up the pan and how solid it felt in his hand. If the husband says it’s good, it must be pretty good. 😉

Seriously, if you just need to buy one frying pan – make sure it’s Corningware Retroflam – ‘cos it’s definitely worth every dollar spent. 🙂

*This post is sponsored by World Kitchen (Asia Pacific). 
**All opinions expressed on this post are author’s own personal views.

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