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2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Leek (thinly sliced) 100 g 150 g 200 g
Arborio Rice 150 g 300 g 450 g
Diced Ham 100 g 200 g 200 g
Chicken Stock 375 ml 750 ml 1.2 l
Frozen Peas (thawed) 50 g 100 g 150 g
Parmesan (grated, to serve) ¼ cup ½ cup ¾ cup
pea & ham risotto
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Leek (thinly sliced) 100 g 150 g 200 g
Arborio Rice 150 g 300 g 450 g
Button & Swiss Mushrooms
(sliced)
125 g 250 g 375 g
Vegetable or Chicken Stock 375 ml 750 ml 1.2 l
Baby Spinach Leaves 40 g 75 g 150 g
Parmesan (grated, to serve) ¼ cup ½ cup ¾ cup
mushroom & spinach risotto
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Onion (chopped) 100 g 150 g 200 g
Chicken Thigh Fillets (diced) 125 g 250 g 375 g
Basil Pesto 1 ½ tbsp ¼ cup
⅓ cup
Arborio Rice 150 g 300 g 450 g
Chicken Stock 375 ml 750 ml 1.1 l
Cherry Tomatoes (chopped, to serve) 75 g 150 g 225 g
Parmesan (grated, to serve) ¼ cup ½ cup ¾ cup
pesto chicken risotto
Express recipe
2 4 6
Pork Spare Ribs 2 x 200 g 4 x 200 g 6 x 200 g
Garlic (crushed) 1 tsp 1 ½ tsp 2 tsp
Soy Sauce 1 tbsp 1 ½ tbsp 2 tbsp
Honey 3 tbsp 4 tbsp 4 tbsp
Water 125 ml 175 ml 175 ml
Ginger (crushed) 1 tsp 1 ½ tsp 2 tsp
pork spare riBs
main
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