-8-
25g butter
2 tbsp (30ml) extra virgin olive oil
1 large red onion, finely chopped
2 cloves garlic, finely chopped
2 courgettes, cubed
1 large aubergine, cubed
1 tbsp (15ml) olive oil
250g Chorizo sausage, sliced
1 onion, diced
1 green pepper, diced
½ yellow pepper, diced
½ red pepper, diced
1 clove of garlic, finely chopped
1 red pepper, sliced
300g risotto rice
1.2L hot vegetable stock
small handful of torn basil leaves
1 tsp (5g) fresh chopped thyme
Salt and pepper
1 tsp (5g) paprika
50g frozen peas
300g long grain rice
900ml hot chicken stock
180g large cooked peeled King prawns
Chopped parsley
RECIPES
ROAST VEGETABLE RISOTTO - Serves 4 - Cooking time: 30 mins
SPANISH STYLE RICE - Serves 4 - Cooking time: 30 mins
Preheat the oven to 200ºC/180ºC fan/gas 6. Put the vegetables onto a large baking tray. Drizzle with the olive oil then
mix lightly with your hands to coat. Bake in the hot oven for approx 20 minutes, turning halfway through to ensure even
colouring.
Switch your Rice Cooker to the Sauté mode and allow it to heat for approx. 1 minute. Add the butter and allow it to melt. Stir
in the onion and garlic and sauté for a few minutes until softened. Stir in the rice and mix evenly to coat all of the grains in
the onion mixture. Pour in the hot stock and replace the lid.
Move the Cook/Keep Warm switch to the down (cook) position. The amber cook light will illuminate. Your Rice Cooker will
take approx. 20 minutes to cook your risotto. When your Rice Cooker switches to the Keep Warm mode, add the cooked
vegetables and herbs and stir to combine. Allow to heat for a few minutes if required and serve immediately. Delicious
topped with a small handful of rocket, some parmesan shavings and touch of lemon zest. Why not try a drizzle of your
favourite Olive oil too.
Switch your Rice Cooker to the Sauté mode and allow it to heat for approx. 1 minute. Add the oil and onion to the cooking
pot and sauté for 1-2 minutes. Add the chorizo, garlic and peppers and cook for a further 3-4 minutes, the chorizo will add
some lovely colour to your dish at this stage. Stir in the paprika and rice, mixing well. Add the hot stock and peas, stir well
and replace the lid.
Switch off the sauté function by pressing the Sauté button. Move the Cook/Keep Warm switch to the down (cook) position.
The amber cook light will illuminate. Your Rice Cooker will cook for approx. 15-20 minutes. We recommend that you stir
your rice a couple of times during cooking; this will ensure the rice is evenly cooked and doesn’t stick to the inner bowl.
When your Rice Cooker has switched to the Keep Warm mode, stir in the cooked prawns, cover and allow to heat for 5
minutes. Stir in the chopped parsley and serve immediately.
Summary of Contents for CKCPRC6039
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