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Chicken Risotto
A great way to use up leftover chicken or
turkey is to make a risotto. It’s quick and
easy and can be served with a salad or
some fresh green vegetables. For an
authentic finish, serve it with grated
Parmesan cheese.
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
Olive oil
1 large onion, chopped
2 garlic cloves, crushed
1small red pepper, de-seeded and chopped
Button mushrooms, sliced
170g / 6oz
Risotto rice 227g / 8oz
White wine 4 tablespoons
Chicken stock 852ml /
1
/2 pint
Powdered saffron (optional)
1 sachet
Salt and freshly ground black pepper
Few sprigs fresh oregano and thyme
Cooked chicken, skinned and diced
340g / 12oz
Chopped parsley 2 tablespoons
Method
1 Wipe a non-stick frying pan lightly
with olive oil and heat gently. Add the
onion, garlic and red pepper and cook
slowly until tender and golden.
2 Place mushrooms, rice, wine, stock
and saffron (if using) with the cooked
vegetables in the Rice Cooker.
Season with salt and pepper.
3 After 10 minutes, stir in the herbs and
cooked chicken - replace lid and
continue to cook. Sprinkle with
parsley before serving.
Pasta al Funghi
You can use any fresh mushrooms - wild
or chestnut ones have a better flavour
than button mushrooms.
Serves 4
Preparation time 5 minutes
Cooking time 20 minutes
Dried pasta shapes or tubes
227g / 8oz
Fresh mushrooms, sliced
454g / 1lb
Lean bacon cubes 85g / 3oz
Pinch of grated nutmeg
Low fat natural fromage frais
142g / 5oz
Salt and freshly ground black pepper
Finely chopped parsley
2 tablespoons
Grated Parmesan cheese
1 level tablespoon
Method
1 Add the pasta to cold water and
cover. When it comes to the boil,
remove the lid and cook for 15
minutes, then switch the machine off.
Drain well in a colander.
2 While the pasta is cooking, wipe a
non-stick frying pan with olive oil and
place over a low heat. When the pan
is hot, add the sliced mushrooms and
bacon and cook for about 5 minutes,
until golden brown. Stir in the grated
nutmeg. Drain off excess liquid.
3 Gently fold in the fromage frais over a
very low heat and heat through gently.
Season to taste with salt and pepper.
4 Tip the drained pasta into the pan and
toss gently to coat it evenly with the
sauce. Sprinkle with parsley and
parmesan, and serve immediately
with a crisp salad.
RECIPES
48746 MUK Rev1 18/7/08 16:05 Page 5