Risotto Recipes continued
Seafood Marinara Risotto | Serves |
2 tablespoons olive oil |
|
1 medium leek, halved lengthways, thinly sliced
2 cloves garlic, crushed
400g seafood marinara mix
450g Arborio rice, rinsed (3 rice cups) 180mls white wine (1 rice cup)
600mls chicken or fish stock (3½ rice cups) 1 cup frozen peas, thawed
½cup
Lemon wedges and parmesan, to serve
1.Press MENU button to SAUTÉ. Heat 1 tablespoon oil in pan.
2.Add leek and garlic and cook for 2 to 3 minutes or until soft.
3.Add seafood and cook for 3 minutes or until seafood changes colour. Add rice and stir to coat. Add wine and stir until liquid is absorbed.
4.Add stock. Stir to combine. Place lid on pan.
5.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.
6.Stir through peas and parsley. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand. Serve with lemon wedges and grated parmesan.
Asian Pork and Shiitake Mushroom Risotto
Serves 4-6
300g pork fillet, thinly sliced
2 tablespoons kecap manis
2 tablespoons Chinese rice wine
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
200g shiitake mushrooms, thinly sliced
450g Arborio rice, rinsed (3 rice cups) 800mls chicken stock (4½ rice cups)
1 bunch baby pak choy, stems sliced, leaves roughly chopped
Sweet chilli sauce, to serve Salt & pepper, to taste
1.Combine pork, kecap manis, wine and sesame oil in a bowl.
2.Press MENU button to SAUTÉ. Heat 1 tablespoon oil in pan.
3.Add pork, reserving marinade. Cook for 4 to 5 minutes or until just cooked. Transfer to a bowl.
4.Heat remaining oil in pan until hot. Add onion and garlic and cook for 2 minutes. Add mushrooms and cook for a further 2 minutes. Add rice and stir to coat. Add stock, reserved marinade and pak choy stems. Stir to combine. Place lid on pan.
5.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.
6.Stir through pak choy leaves and pork. Leave in pan with lid on for 5 minutes to stand. Serve with sweet chilli sauce.
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