Morphy Richards 48746 manual Recipes, Chicken Risotto, Pasta al Funghi

48746 MUK Rev1 18/7/08 16:05 Page 5

RECIPES

Chicken Risotto

A great way to use up leftover chicken or turkey is to make a risotto. It’s quick and easy and can be served with a salad or some fresh green vegetables. For an authentic finish, serve it with grated Parmesan cheese.

Serves	4
Preparation time	15 minutes
Cooking time	25 minutes

Olive oil

1 large onion, chopped

2 garlic cloves, crushed

1small red pepper, de-seeded and chopped

Button mushrooms, sliced

	170g / 6oz
Risotto rice	227g / 8oz
White wine	4 tablespoons
Chicken stock	852ml / 1/2 pint

Powdered saffron (optional)

1 sachet

Salt and freshly ground black pepper

Few sprigs fresh oregano and thyme

Cooked chicken, skinned and diced

	340g / 12oz
Chopped parsley	2 tablespoons

Method

1Wipe a non-stick frying pan lightly with olive oil and heat gently. Add the onion, garlic and red pepper and cook slowly until tender and golden.

2Place mushrooms, rice, wine, stock and saffron (if using) with the cooked vegetables in the Rice Cooker. Season with salt and pepper.

3After 10 minutes, stir in the herbs and cooked chicken - replace lid and continue to cook. Sprinkle with parsley before serving.

Pasta al Funghi

You can use any fresh mushrooms - wild or chestnut ones have a better flavour than button mushrooms.

Serves	4
Preparation time	5 minutes
Cooking time	20 minutes

Dried pasta shapes or tubes

227g / 8oz

Fresh mushrooms, sliced

454g / 1lb

Lean bacon cubes 85g / 3oz

Pinch of grated nutmeg

Low fat natural fromage frais

142g / 5oz

Salt and freshly ground black pepper

Finely chopped parsley

2 tablespoons

Grated Parmesan cheese

1 level tablespoon

Method

1Add the pasta to cold water and cover. When it comes to the boil, remove the lid and cook for 15 minutes, then switch the machine off. Drain well in a colander.

2While the pasta is cooking, wipe a non-stick frying pan with olive oil and place over a low heat. When the pan is hot, add the sliced mushrooms and bacon and cook for about 5 minutes, until golden brown. Stir in the grated nutmeg. Drain off excess liquid.

3Gently fold in the fromage frais over a very low heat and heat through gently. Season to taste with salt and pepper.

4Tip the drained pasta into the pan and toss gently to coat it evenly with the sauce. Sprinkle with parsley and parmesan, and serve immediately with a crisp salad.

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