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RECIPES
THYME, BARRAMUNDI AND
PEA RISOTTO
Serves 4
INGREDIENTS
20g butter
1 Tablespoon oil
2 leeks, washed and thinly sliced
2 cloves garlic, finely chopped
300g Arborio or carnaroli rice
1 cup/250ml dry white wine
1 litre/4 cups chicken or fish stock
400g fresh barramundi fillets cut into 3cm cubes
250g fresh peas or frozen peas, thawed
1 teaspoon finely grated lemon rind
1 Tablespoon fresh lemon juice
2 Tablespoons chopped fresh dill
Salt and ground white pepper
Lemon wedges to serve
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 butter and oil, heat for
1 minute or until butter has melted.
3. Add leeks and garlic cover with lid, sauté
for 4 to 5 minutes or until leeks have
softened, stirring occasionally.
4. Add rice, mix well, cover with lid and
cook for 2 to 3 minutes or until rice is
glossy, stirring occasionally.
5. Stir in wine, cook uncovered for 2 to 3
minutes or until all the wine is absorbed,
stirring occasionally.
Risotto Setting
1. Stir in stock, mixing well. Cover with lid
and press MENU SELECTOR button to
the RISOTTO setting. Cook for 18 to 20
minutes or until most of the liquid has
been absorbed. Stirring occasionally.
2. Remove the lid and stir through
barramundi pieces. Cover with the lid.
3. When Risotto & Rice™ has automatically
switched to WARM setting, which will
take about 5 to 10 minutes, remove lid
and stir through peas, lemon rind, lemon
juice and chopped dill. Season to taste
with salt and pepper.
Serve immediately with wedges of lemon
TIP
Any type of firm white boneless fish
fillets can be used in this recipe.