Morphy Richards Rice & Pasta Cooker manual Risotto with Spring Vegetables, Seafood Paella

14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 8

Risotto with Spring Vegetables

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

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

For dry frying

1 large onion, chopped

2 garlic cloves, crushed 284ml / 1/2 pint chicken stock

For the risotto

227g / 8oz arborio or risotto rice 426ml / 3/4 pint chicken stock A few strands of saffron

Salt and ground black pepper

Few sprigs of oregano and thyme, chopped (or dried)

113g / 4oz thin green beans

113g / 4oz baby asparagus

85g / 3oz shelled peas

2-3 baby courgettes, sliced

2 tablespoons chopped parsley

1 level tablespoon grated Parmesan cheese

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 & Pasta 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

Serves 4

Preparation time 15 minutes

Cooking time 25 minutes

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

1 red onion, finely chopped

1 stick celery, finely sliced

2 garlic cloves, sliced

2 teaspoons smoked paprika (pimenton) A couple of pinches of saffron

Olive oil

227g / 8oz paella rice

852ml / 11/2 pints chicken stock

2 tomatoes, peeled, de-seeded and finely chopped

340g/12oz pack mixed seafood

2 tablespoons parsley, finely chopped Salt and freshly ground black pepper

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 & Pasta Cooker and add the rice and stock. Cover and leave to cook.

3When the cooker switches to 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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