Morphy Richards 48746 manual Risotto with Spring Vegetables, Seafood Paella

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

Risotto with Spring Vegetables

This classic Italian dish is fragranced with saffron and tender spring vegetables. It makes a delicious supper.

Serves	4
Preparation time	15 minutes
Cooking time	20 minutes

For dry frying:

1 large onion, chopped

2 garlic cloves, crushed

Chicken stock	284ml / 1/2 pint
For the risotto:
Arborio or risotto rice	227g / 8oz
Chicken stock	426ml / 3/4 pint

A few strands of saffron

Salt and ground black pepper

Few sprigs of oregano and thyme, chopped

(or dried)

Thin green beans	113g / 4oz
Baby asparagus	113g / 4oz
Shelled peas	85g / 3oz
2-3 baby courgettes, sliced
Chopped parsley	2 tablespoons

Grated Parmesan cheese

1 level tablespoon

Method

1Put the onion and garlic in a non-stick frying pan with the stock. Cover the pan, bring to the boil, and boil for 5- 10 minutes.

2Stir the rice into the onions and transfer to the Rice Cooker. Add all of the stock with the saffron, seasoning and herbs.

3Meanwhile, trim the green beans and asparagus and cook in boiling water with the shelled peas for 2-3 minutes. Add the courgettes and blanch for 1-2 minutes. Drain well, then stir the drained vegetables into the risotto.

4Season with salt and pepper. Serve sprinkled with parsley and Parmesan cheese.

Note: the vegetables can be steamed in the Morphy Richards food steamer.

Seafood Paella

The pimenton (smoked paprika) is essential if you want to capture the authentic Spanish flavours of a true paella.

Serves	4
Preparation time	15 minutes
Cooking time	25 minutes

1 red onion, finely chopped

1 stick celery, finely sliced

2 garlic cloves, sliced

Smoked paprika (pimenton)

2teaspoons

A couple of pinches of saffron Olive oil

Paella rice	227g / 8oz
Chicken stock	852ml / 11/2 pints

2 tomatoes, peeled, de-seeded and finely

chopped

Mixed seafood 340g / 12oz pack

Parsley, finely chopped

2tablespoons Salt and freshly ground black pepper

Method

1Wipe a non-stick frying pan with olive oil and heat. Add the onion, celery, garlic, smoked paprika and saffron in. Sauté for 5 minutes.

2Spoon into the Rice Cooker and add the rice and stock. Cover and leave to cook.

3When the cooker switches to ‘keep warm’, stir in the tomatoes, seafood and parsley. Taste and season then leave for 5 minutes to heat through before serving.

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