5
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.
RECIPES