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EXPRESS MEAL RECIPES
Chicken Risotto
250 g cooked chicken, chopped
½ cup green onions, fi nely sliced
2 cups assorted fi nely chopped vegetables
(eg. carrot, zucchini, mushroom, corn)
1 cup arborio rice
½ cup dry white wine
2½ cups chicken stock
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
Beef and Mushroom
250 g beef fi llet, cubed or use veal
1 cup mushrooms, fi nely sliced
½ cup green onions, fi nely sliced
1 cup arborio rice
1 tablespoon tomato paste
½ cup dry white wine
2½ cups of chicken stock
1 bay leaf
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins. Serve with parmesan cheese.
Seafood Risotto
300 g seafood marinara mix (chilled)
1 clove garlic, crushed
½ cup green onions, fi nely sliced
1 cup arborio rice
½ cup dry white wine
2 plum tomatoes, chopped
2 tablespoons tomato paste
2½ cups of stock (fi sh or chicken)
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
RISOTTO
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