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Recipes
Chicken Risotto
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
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.
Olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 small red pepper, de-seeded and chopped
170g / 6oz button mushrooms, sliced
227g / 8oz risotto rice
4 tablespoons white wine
852ml / 1
1
/
2
pints chicken stock
1 sachet powdered saffron (optional)
Salt and freshly ground black pepper
Few sprigs fresh oregano and thyme
340g / 12oz cooked chicken, skinned and
diced
2 tablespoons chopped parsley
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 & Pasta 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
Serves 4
Preparation time 5 minutes,
Cooking time 20 minutes
You can use any fresh mushrooms - wild
or chestnut ones have a better flavour than
button mushrooms.
227g / 8oz dried pasta shapes or tubes
Olive oil
454g / 1lb fresh mushrooms, sliced
85g / 3oz lean bacon cubes
Pinch of grated nutmeg
142g / 5oz low fat natural fromage frais
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley
1 level tablespoon grated Parmesan cheese
1 Cook the pasta in the Rice & Pasta
Cooker. 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 of
f. Drain well in a
colander.
2 While the pasta is cooking, wipe a
nonstick 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.
14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 6