Roast Vegetable Risotto, Salmon Risotto

Risotto Recipes continued

Roast Vegetable Risotto	Serves 4-6
1 red capsicum, sliced

2 medium zucchini, halved, sliced

1 large eggplant, cut into 3cm pieces Olive oil spray

1 tablespoon olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

450g Arborio rice, rinsed (3 rice cups)

800mls chicken or vegetable stock (4½ cups)

1 tablespoon oregano, finely chopped

½cup parmesan cheese, finely grated Salt and pepper, to taste

1.Preheat oven to hot ( 220°C/180°C fan-forced). Place red capsicum, zucchini and eggplant on two baking trays lined with baking paper. Spray with olive oil. Bake vegetables for 25 to 30 minutes or until golden and soft.

2.Press MENU button to SAUTÉ. Heat oil in pan.

3.Add onion and garlic and cook for 3 minutes or until soft. Add rice and stir to coat. Add stock. Stir to combine. Place lid on pan.

4.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.

5.Stir through roasted vegetables, oregano and cheese. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand.

Salmon Risotto	Serves 4-6
1 tablespoon olive oil

6 long green onions, finely sliced

2 cloves garlic, crushed

450g Arborio rice, rinsed (3 rice cups) 800mls chicken stock (4½ rice cups) 1 lemon, rind finely grated and juiced 150g smoked salmon, flaked

2 tablespoons baby capers

2 tablespoons dill, finely chopped Salt and pepper, to taste Grated parmesan, to serve

1.Press MENU button to SAUTÉ. Add oil to pan.

2.Add half of the onions and garlic and sauté for 3 minutes or until soft. Add rice and stir to coat. Add stock and lemon rind. Stir to combine. Place lid on pan.

3.Press MENU button to RISOTTO. When rice cooking is complete it will automatically switch to KEEP WARM.

4.Flake fish and stir through rice with remaining onions, capers, lemon juice and dill. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand. Serve with parmesan cheese.