Panasonic NN-CF768M Lemon & Asparagus Risotto, Wild Mushroom Risotto, Pasta, Rice & Beans

Pasta, Rice & Beans

Lemon & Asparagus Risotto

￿4

Ingredients

1 medium onion, chopped 10ml (2 tsp) vegetable oil

2 medium courgettes, sliced thickly

1 red pepper, seeded and chopped

2 medium carrots, peeled and thinly sliced

1 small cauliflower, cut into florets

100g (4oz) dried apricots, halved

2 cloves garlic, crushed

425g (15oz) can chick peas, drained 3ml (½ tsp) each: ground turmeric, ground coriander, ground cumin 5ml (1tsp) paprika

2.5cm (1") fresh root ginger, peeled and finely chopped

salt & pepper

450 ml (3/4 pt) hot vegetable stock chopped parsley to garnish

Serves 4

Dish: small bowl + large bowl

Cut off asparagus tips with 2.5cm (1”) stem attached. Add 30ml (2 tbsps) stock and place in bowl. Cover, place on base and cook on MEDIUM MICROWAVE power for 3 mins. Chop remaining asparagus stems into 1cm pieces and leave to one side. Place leeks and 25g (1oz) butter in a large bowl. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. Add the rice to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH MICROWAVE for 10 mins. Add chopped asparagus stems and cook on MEDIUM MICROWAVE for a further 2 mins. Stir in the peas, lemon zest and juice and cook on MEDIUM MICROWAVE for 2 mins. Stir in the cooked asparagus tips, basil, remaining butter and 25g (1oz) Parmesan cheese. Cook on MEDIUM MICROWAVE for 3 mins. Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the Parmesan cheese.

Wild Mushroom Risotto

￿4

Ingredients

25g (1oz) dried porcini,

1 litre (1½ pints) hot chicken or vegetable stock

50g (2oz) butter

2 shallots, finely chopped

300g (11oz) risotto rice 125ml (4 fl.oz) dry white wine salt & pepper to taste

200g white or chestnut mushrooms, sliced

25g (1oz) freshly grated parmesan cheese plus extra for garnish

Serves 4

Dish: small bowl + large bowl

Soak mushrooms in 300ml (½ pint) stock for 20 mins. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining stock. Place the butter and shallots in a large bowl. Place on base of oven and cook on MEDIUM MICROWAVE for 3 mins. or until softened. Stir the rice into the mixture. Add the stock, wine and seasoning. Cover and cook on HIGH MICROWAVE for 10 mins. Add the mushrooms and porcini and cook on MEDIUM MICROWAVE for 10 mins. stirring halfway. Mix in the parmesan cheese. Cover and leave to stand for about 2-3 mins. before serving on warm plates sprinkled with extra parmesan cheese.

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