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16
Recipes
Mushroom Risotto
Serves 4
1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
200g Swiss brown mushrooms, sliced
2 cups medium grain rice
¼ bunch thyme
½ cup white wine
4 cups chicken stock
50g butter
50g parmesan cheese
Salt and pepper to taste
1. Heat a fry pan up to medium-high
heat, add the olive oil. Once oil is hot,
add onion and sauté for 3 minutes.
Once it becomes translucent, add
garlic and thyme. Cook for 1 minute.
2. Add mushrooms and sauté for 3
minutes. Add rice and cook out for 3
minutes.
3. Stir in wine and reduce by ¾. Add
the stock and bring to a boil before
pouring into the removable cooking
bowl.
4. Place into the rice cooker, close
and securely lock the lid into place.
Press the selector control lever down
to ‘COOK RICE’ setting. Cook until
the unit automatically switches to
the ‘KEEP WARM’ function. Stir once
during cooking.
5. Once the rice is cooked and all the
liquid has been absorbed, add the
butter and parmesan cheese, fold
through and season with salt and
pepper.
Seafood Paella
Serves 4
3 tbsp olive oil
1 red capsicum, diced
2 cloves garlic, crushed
1 Spanish onion, diced
2 chorizo sausages, chopped
400g diced chicken thigh fillets
2 cups Arborio rice (medium grain)
1 tsp chilli flakes
1 tsp turmeric powder
1 tbsp paprika
4 cups chicken stock
1 tomato, diced
375g mixed seafood (prawns, calamari,
octopus, mussel meat, white fish fillet)
1 tbsp chopped fresh parsley
2 tsp fresh lemon juice
Salt and pepper to taste
1. Place olive oil in a large frypan and
heat on high for 3 minutes. Add
capsicum and cook for 2 minutes.
Add garlic, onion, chorizo, chicken,
and sauté for 5 minutes until the
chicken is browned.
2. Add rice and fry for 4 minutes, stir
in the spices and cook for a further
2 minutes. Add stock and bring to
the boil before pouring into the
removable cooking bowl.
3. Add diced tomato and seafood mix.
4. Place the removable cooking bowl
into the rice cooker, close and
securely lock the lid into place.
Press the selector control lever down
to ‘COOK RICE’ setting. Cook until
the unit automatically switches to
the ‘KEEP WARM’ function. Stir once
during cooking. Allow to stand for
10 minutes.
5. Add chopped parsley and season
with lemon, salt and pepper. Serve
immediately.
NOTE: The rice and liquid content
in the following recipes (if
applicable) are measured using
a metric cup (250ml), not the rice
measuring scoop included.
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