Kambrook KEF90 manual Mushroom Risotto, Lentil Dahl

Mushroom Risotto

Makes 4 serves

1 medium onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1 cup Arborio rice, washed ¼ teaspoon allspice

1 teaspoon lemon rind 2½ cups vegetable stock 1 teaspoon salt

150g mushrooms, sliced ½ cup parmesan, grated

1.Place onion, garlic and olive oil into Skillet Frypan and fry for 3 minutes on setting 6, stirring occasionally.

2.Add the rice, allspice and lemon rind stirring constantly for 3 minutes.

3.Turn the settings dial to 3 and add one cup of stock and cook for 2 minutes, add a further 1 cup and simmer for 7 minutes, then add a further ½ cup.

4.After 5 minutes, stir the salt, mushrooms and parmesan through. Place the lid on top and leave for 8 minutes.

5.Serve with extra parmesan cheese.

Lentil Dahl

Serves 4

30g butter

1 tablespoon rice bran oil

1onion, diced

2garlic cloves, minced

1 teaspoon ginger, minced

½teaspoon cumin seeds

½teaspoon fennel seeds

½teaspoon cardamom, ground

½teaspoon allspice, ground

2 ½ cups vegetable stock

1 cup red lentils, washed

1.Place butter and oil into the Skillet Frypan on setting 6 until butter is melted.

2.Add the onion, garlic, ginger and spices and cook until golden and aromatic.

3.Stir through the lentils on setting 4 for 1 minute.

4.Turn the settings dial to setting 3, pour the vegetable stock over the lentils and gently stir.

5.Place the glass lid onto the Skillet Frypan and simmer, stirring regularly.

6.Serve with greek yogurt, lime juice and pappadums.

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