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115
Porcini mushrooms risotto
Soak the mushrooms for at least 2 hours with 400 ml warm water. Cook the
chopped onion with butter in the bowl, covered on HIGH MICROWAVE for
2 mins 30 secs. Mix in the casserole with rice. Cover and cook on HIGH
MICROWAVE 1 minute. Add peeled and crushed garlic, half the vegetable
stock and half the mushrooms’ soaking water. Cover and cook 4-5 mins on
HIGH MICROWAVE and 15 mins on SIMMER MICROWAVE, adding the
remaining stock and mushrooms’ soaking water halfway through cooking
time. Add the chopped mushrooms and basil leaves 3 minutes before the
end, adding a few spoonfuls of hot water if needed. Add parmesan. Season
to taste and leave the risotto to stand, covered, for 8 mins before stirring with
a fork.
ingredients
SERVES 4
40
g
(2 oz) dried porcini
mushrooms
1 onion
50
g
(2 oz) butter
250
g
(9 oz) arborio rice
1 garlic clove
500 ml (¾ pt) hot water with
1 vegetable stock cube added
basil leaves, chopped
30
g
(1 oz) parmesan
Dish: 1 Pyrex
®
casserole (3 litres)
+ 1 small bowl
Stuffed courgettes
Preheat on CONVECTION 200 °C. Place the courgettes in a single layer in
the Pyrex
®
dish, close together, cut side up. Lightly brush with olive oil. Place
on the wire shelf in the lower shelf position and bake for 20 minutes. For the
stuffi ng mix all the ingredients together in a bowl. Sprinkle the mixture on the
top of the courgettes and drizzle the remaining olive oil over. Return to the
oven and bake for 10-15 mins on CONVECTION 200 °C.
ingredients
SERVES 4
2 courgettes, halved lengthways
2 tsp extra virgin olive oil
For the stuffi ng:
30
g
dried white breadcrumbs
20
g
pine nuts
3 spring onions,
trimmed and fi nely sliced
1 garlic clove, crushed
1 tsp dried thyme leaves
20
g
Parmesan, fi nely grated
Dish: shallow Pyrex
®
dish
Oven accessory: Wire shelf
in lower shelf position
Vegetables and Vegetarian
F0003BH21BP_04_130820.indd 115F0003BH21BP_04_130820.indd 115 2013-8-20 9:21:542013-8-20 9:21:54
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