RECIPES
Serves 4
50g onion, sliced
50g celery, chopped
50g green pepper, sliced
50g red pepper, sliced
50g
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.
47