recipes
THYME, BARRAMUNDI AND PEA RISOTTO
Serves 4
INGREDIENTS
20g butter
1 Tablespoon oil
2 leeks, washed and thinly sliced
2 cloves garlic, finely chopped
300g Arborio or carnaroli rice
1 cup/250ml dry white wine
1 litre/4 cups chicken or fish stock
400g fresh barramundi fillets cut into 3cm cubes
250g fresh peas or frozen peas, thawed
1 teaspoon finely grated lemon rind
1 Tablespoon fresh lemon juice
2 Tablespoons chopped fresh dill Salt and ground white pepper Lemon wedges to serve
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 butter and oil, heat for 1 minute or until butter has melted.
3.Add leeks and garlic cover with lid, sauté for 4 to 5 minutes or until leeks have softened, stirring occasionally.
4.Add rice, mix well, cover with lid and cook for 2 to 3 minutes or until rice is glossy, stirring occasionally.
5.Stir in wine, cook uncovered for 2 to 3 minutes or until all the wine is absorbed, stirring occasionally.
Risotto Setting
1.Stir in stock, mixing well. Cover with lid and press MENU SELECTOR button to the RISOTTO setting. Cook for 18 to 20 minutes or until most of the liquid has been absorbed. Stirring occasionally.
2.Remove the lid and stir through barramundi pieces. Cover with the lid.
3.When Risotto & Rice™ has automatically switched to WARM setting, which will take about 5 to 10 minutes, remove lid and stir through peas, lemon rind, lemon juice and chopped dill. Season to taste with salt and pepper.
Serve immediately with wedges of lemon
TIP
Any type of firm white boneless fish fillets can be used in this recipe.
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