VEGETARIAN
3 cheese risotto with garlic
INGREDIENTS
60g butter
2 Tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
1½ Rice Duo cups Arborio rice Pinch saffron powder
4 cups/1 Litre vegetable stock
1 teaspoon grated lemon rind
¼cup grated Swiss cheese
¼cup grated Parmesan cheese ½ cup Brie cheese, finely chopped 1 Tablespoon snipped garlic chives Freshly ground black pepper, to taste
METHOD
1.Place butter and oil into the removable cooking bowl. Press Selector Control to ‘Cook’. Heat for 1 minute, add onion and garlic. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add saffron, stock, and rind. Cover with lid and cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold through cheeses, chives and pepper. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
risotto al funghi
Serves 4 to 6
INGREDIENTS
40g butter
2 Tablespoons olive oil
1 brown onion, finely diced
150g button mushrooms, sliced 2½ Rice Duo cups Arborio rice 3 cups/750ml vegetable stock ¼ cup grated Parmesan cheese
1 Tablespoon chopped flat leaf parsley
METHOD
1.Place butter and oil into removable cooking bowl. Press Selector Control to ‘Cook’. Heat for 1 minute, add onion and mushrooms. Cook for 5 minutes or until the mushrooms are soft, stirring constantly. Add rice, stir to coat with oil.
2.Add chicken stock. Cover with lid and cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold through cheese and parsley. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
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