Sharp R-86STM manual Recipes, Do not cover

RECIPES

Serves 4

50g onion, sliced

50g celery, chopped

50g green pepper, sliced

50g red pepper, sliced

50g sun-dried tomatoes, chopped

50g sweetcorn

250g beef fillet, sliced into thin strips

200g Aborio Risotto Rice

1 tsp lemon juice

3 tbsp sweet chilli sauce (600ml) 1 pint hot beef stock salt and pepper

Serves 4

50g onion, sliced

50g mushroom, chopped

50g green pepper, sliced

50g red pepper, sliced

50g sweetcorn

250g turkey breast, sliced into thin strips

200g Aborio Risotto Rice

1 tsp lemon juice

1 tsp cayenne pepper

1/2 tsp cumin

2/3 pint hot chicken stock pinch of saffron

salt and pepper

50g pecorino cheese, grated

Serves 4

200g Aborio Risotto Rice 400ml Hot Vegetable Stock 30g Butter

40g Spring Onion, sliced

80g Button Mushrooms, halved

75g Yellow Pepper, sliced,

75g Red Pepper, sliced

100g Frozen Peas,

100g Babycorn, chopped

175g Sweet Potatoes, diced Handful of Flat Leaf Parsley, chopped 40g Parmesan Cheese, grated Black Pepper to season

2 garlic cloves, crushed

BEEF RISOTTO

1Mix together all of the ingredients into a 2.5 litre (approx. 4 pint) casserole dish.

2Do not cover.

3Place on the turntable.

4Stir when the audible signal sounds.

5After cooking, stir and leave to stand for 5 minutes.

SPICY TURKEY RISOTTO

1Mix together all of the ingredients (except the pecorino) into a 2.5 litre (approx. 4 pint) casserole dish and mix well.

2Do not cover.

3Place on the turntable.

4Stir when the audible signal sounds.

5After cooking, stir in the pecorino and leave to stand for 5 minutes.

VEGETABLE RISOTTO

1Mix together all of the ingredients (except the Parmesan) into a 2.5 litres (approx. 4 pint) casserole dish and mix well.

2Do not cover.

3Place on the turntable.

4Stir when the audible signal sounds.

5After cooking, stir in the Parmesan and leave to stand for 5 minutes.

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2/19/08 4:50:54 PM