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VEGETARIAN
3 CHEESE RISOTTO WITH GARLIC
INGREDIENTS
60g butter
2 Tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
1½ Rice Duo cups Arborio rice
Pinch saffron powder
4 cups/1 Litre vegetable stock
1 teaspoon grated lemon rind
¼ cup grated Swiss cheese
¼ cup grated Parmesan cheese
½ cup Brie cheese, finely chopped
1 Tablespoon snipped garlic chives
Freshly ground black pepper, to taste
METHOD
1. Place butter and oil into the removable
cooking bowl. Press Selector Control
to ‘Cook’. Heat for 1 minute, add onion
and garlic. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add saffron, stock, and rind. Cover with lid
and cook until Selector Control switches
to ‘Warm’. Stir once during cooking.
3. Stir rice and fold through cheeses, chives
and pepper. Replace lid and stand for 10
minutes on ‘Warm’ before serving.
RISOTTO AL FUNGHI
Serves 4 to 6
INGREDIENTS
40g butter
2 Tablespoons olive oil
1 brown onion, finely diced
150g button mushrooms, sliced
2½ Rice Duo cups Arborio rice
3 cups/750ml vegetable stock
¼ cup grated Parmesan cheese
1 Tablespoon chopped flat leaf parsley
METHOD
1. Place butter and oil into removable
cooking bowl. Press Selector Control
to ‘Cook’. Heat for 1 minute, add onion
and mushrooms. Cook for 5 minutes or
until the mushrooms are soft, stirring
constantly. Add rice, stir to coat with oil.
2. Add chicken stock. Cover with lid and
cook until Selector Control switches to
‘Warm’. Stir once during cooking.
3. Stir rice and fold through cheese and
parsley. Replace lid and stand for 10
minutes on ‘Warm’ before serving.