Morphy Richards Rice & Pasta Cooker manual Recipes, Chicken Risotto, Pasta al Funghi

14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 6

Recipes

Chicken Risotto

Serves 4

Preparation time 15 minutes

Cooking time 25 minutes

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.

Olive oil

1 large onion, chopped

2 garlic cloves, crushed

1 small red pepper, de-seeded and chopped

170g / 6oz button mushrooms, sliced

227g / 8oz risotto rice

4 tablespoons white wine 852ml / 11/2 pints chicken stock

1 sachet powdered saffron (optional) Salt and freshly ground black pepper Few sprigs fresh oregano and thyme 340g / 12oz cooked chicken, skinned and

diced

2 tablespoons chopped parsley

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 & Pasta 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

Serves 4

Preparation time 5 minutes,

Cooking time 20 minutes

You can use any fresh mushrooms - wild or chestnut ones have a better flavour than button mushrooms.

227g / 8oz dried pasta shapes or tubes Olive oil

454g / 1lb fresh mushrooms, sliced

85g / 3oz lean bacon cubes Pinch of grated nutmeg

142g / 5oz low fat natural fromage frais Salt and freshly ground black pepper

2 tablespoons finely chopped parsley

1 level tablespoon grated Parmesan cheese

1Cook the pasta in the Rice & Pasta Cooker. Add 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 nonstick 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.

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