Risotto Recipes continued
Pumpkin and Feta Cheese Risotto | Serves |
800g butternut pumpkin, cut into 2 cm pieces
Olive oil spray
2 tablespoons olive oil
1 leek, halved lengthways, finely sliced
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice cups)
120g feta cheese, crumbled
100g baby spinach leaves, trimmed Salt and pepper, to taste
1.Preheat oven to moderately hot (200°C/180°C fan forced). Place pumpkin on a baking tray lined with baking paper. Spray with oil. Bake for
2.Press MENU button to SAUTÉ. Heat oil in pan.
3.Add leek and garlic and cook for 3 minutes or until soft. Add rice and stir to coat. Add stock. Stir to combine. Place lid on pan.
4.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.
5.Stir through feta, spinach and pumpkin. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand.
Asparagus and Prosciutto Risotto | Serves | |
1 | tablespoon olive oil |
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100g sliced prosciutto |
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1 onion, finely chopped |
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2 | cloves garlic, crushed |
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450g Arborio rice, rinsed (3 rice cups)
800ml chicken or vegetable stock (4½ rice cups)
2 bunches asparagus, trimmed
¼cup
Grated parmesan cheese, to serve
1.Press MENU button to SAUTÉ. Heat oil in pan.
2.Add prosciutto, onion and garlic and cook for 3 minutes or until soft. Add rice and stir to coat. Add stock. Stir to combine. Place lid on pan.
3.Press MENU button to RISOTTO.
4.Once rice has been cooking for 10 minutes, stir asparagus through, replace lid. When rice cooking is complete it will automatically switch to KEEP WARM.
5.Stir through parsley. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand. Serve with parmesan cheese.
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