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RECIPES
VEGETABLE RISOTTO
Serves 4
INGREDIENTS
2 Tablespoons oil
1 large leek, washed and thinly sliced
3 cloves garlic, finely chopped
½ large red capsicum, diced
150g button mushrooms, halved or quartered
350g Arborio or Carnaroli rice
½ cup/125ml white wine
440g can diced tomatoes
4 cups/1 litre vegetable stock
¼ teaspoon freshly ground black pepper
1 ½ cups grated zucchini
½ cup/60g grated parmesan cheese
2 Tablespoons finely chopped thyme or parsley
2 Tablespoons toasted pine nuts
Sea salt to taste
METHOD
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add 1 tablespoon of the oil,
heat 1 minute.
3. Add leek and garlic, cover with lid and
cook for 5 minutes or until leek has
softened, stirring occasionally.
4. Stir in red capsicum and mushrooms,
cover with lid and cook for 3 minutes,
stirring occasionally.
5. Add rice, mix well, cover with lid and
cook for 3 minutes, stirring occasionally.
6. Stir in wine, mixing well and cook
uncovered for 2 to 3 minutes or until all
wine is absorbed.
Risotto Setting
1. Add canned tomatoes and their juice,
vegetable stock and pepper, mix well.
Cover with the lid and press the MENU
SELECTOR button to the RISOTTO
setting.
2. When Risotto & Rice™ has switched
to the WARM setting, which will take
about 20 to 30 minutes, remove lid and
stir through grated zucchini. Cover
with lid and leave on WARM setting for
3 to 5 minutes.
3. Stir through grated parmesan cheese,
chopped thyme leaves and pine nuts.
Season with salt and serve immediately.
NOTE
Most of the recipes have been tested
using light olive oil, however other
types of oil can be used .
NOTE
Care needs to taken when removing
lid from Risotto & Rice™ as steam from
lid and steam vent could burn.
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.