recipes
VEGETABLE RISOTTO
Serves 4
INGREDIENTS
2 Tablespoons oil
1 large leek, washed and thinly sliced
3 cloves garlic, finely chopped ½ large red capsicum, diced
150g button mushrooms, halved or quartered
350g Arborio or Carnaroli rice
½cup/125ml white wine 440g can diced tomatoes
4 cups/1 litre vegetable stock
¼ teaspoon freshly ground black pepper 1 ½ cups grated zucchini
½cup/60g grated parmesan cheese
2 Tablespoons finely chopped thyme or parsley
2 Tablespoons toasted pine nuts Sea salt to taste
METHOD
Sauté Setting
1.Press the MENU SELECTOR button to the SAUTÉ setting. Heat for 3 minutes with the lid on.
2.Remove lid, add 1 tablespoon of the oil, heat 1 minute.
3.Add leek and garlic, cover with lid and cook for 5 minutes or until leek has softened, stirring occasionally.
4.Stir in red capsicum and mushrooms, cover with lid and cook for 3 minutes, stirring occasionally.
5.Add rice, mix well, cover with lid and cook for 3 minutes, stirring occasionally.
6.Stir in wine, mixing well and cook uncovered for 2 to 3 minutes or until all wine is absorbed.
Risotto Setting
1.Add canned tomatoes and their juice, vegetable stock and pepper, mix well. Cover with the lid and press the MENU SELECTOR button to the RISOTTO setting.
2.When Risotto & Rice™ has switched to the WARM setting, which will take about 20 to 30 minutes, remove lid and stir through grated zucchini. Cover with lid and leave on WARM setting for 3 to 5 minutes.
3.Stir through grated parmesan cheese, chopped thyme leaves and pine nuts. Season with salt and serve immediately.
NOTE
Most of the recipes have been tested using light olive oil, however other types of oil can be used .
NOTE
Care needs to taken when removing lid from Risotto & Rice™ as steam from lid and steam vent could burn.
TIP
For optimum risotto results, we recommend you stir once after
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