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Recipes - Main Meals continued
Basil and Lemon Risotto
Serves: 6
Menu: Rice Cooker
30g butter
1 clove garlic, crushed
1 onion, chopped
3 ½ cups Arborio rice*
½ cup white wine
6 cups chicken stock
1 cup fresh basil leaves, roughly chopped
1 cup grated parmesan cheese
2 tablespoons lemon zest
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Press MENU and select SAUTE. Press
START. Add Butter and preheat for 2
minutes.
2. Add garlic and onion. Cook for 4-5 minutes
or until tender.
3. Add rice and stir to coat all grains. Pour in
wine and allow to reduce by half.
4. Add stock. Press STOP. Secure the lid.
5. Press MENU and select RICE. Press TIME
and set to 11 minutes. Make sure the
steam vent is set to the seal position. Press
START.
6. Once cooking has completed and the
pressure is released, stir through basil,
parmesan and lemon. Season to taste with
salt and pepper. Serve immediately.
TIP: Add grilled chicken to the finished
risotto.
* Use the Sunbeam rice cup provided.
Classic Risotto
Serves: 6
Menu: Rice Cooker
Pinch saffron threads
30g butter
2 onions, finely chopped
2 cloves garlic, crushed
3 ½ cups Arborio rice*
6 cups chicken stock
1 ½ cup frozen peas, thawed
½ cup grated parmesan cheese
Salt and freshly ground black pepper, to taste
Grated parmesan cheese, to serve
1. Soak saffron threads in 1 tablespoon
boiling water for 5 minutes.
2. Press MENU and select SAUTE. Press
START. Add butter and preheat for 2
minutes.
3. Add onion and garlic. Cook for 4-5 minutes
or until tender.
4. Add rice and stir to coat all grains. Add
stock and saffron. Stir to combine. Press
STOP. Secure the lid.
5. Press MENU and select RICE. Make sure
the steam vent is set to the seal position.
Press START.
6. Once cooking has completed and the
pressure is released, stir through peas and
parmesan cheese. Season to taste with salt
and pepper. Serve hot.
* Use the Sunbeam rice cup provided.