Risotto with Spring Vegetables
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
This classic Italian dish is fragranced with
saffron and tender spring vegetables. It
makes a delicious supper.
For dry frying
1 large onion, chopped
2 garlic cloves, crushed
284ml /
1/
2
pint chicken stock
For the risotto
227g / 8oz arborio or risotto rice
426ml /
3/
4
pint chicken stock
A few strands of saffron
Salt and ground black pepper
Few sprigs of oregano and thyme, chopped
(or dried)
113g / 4oz thin green beans
113g / 4oz baby asparagus
85g / 3oz shelled peas
2-3 baby courgettes, sliced
2 tablespoons chopped parsley
1 level tablespoon grated Parmesan cheese
1
Put the onion and garlic in a non-stick
frying pan with the stock. Cover the pan,
bring to the boil, and boil for 5-10
minutes.
2
Stir the rice into the onions and transfer
to the Rice & Pasta Cooker. Add all of the
stock with the saffron, seasoning and
herbs.
3
Meanwhile, trim the green beans and
asparagus and cook in boiling water with
the shelled peas for 2-3 minutes. Add the
courgettes and blanch for 1-2 minutes.
Drain well, then stir the drained
vegetables into the risotto.
4
Season with salt and pepper. Serve
sprinkled with parsley and Parmesan
cheese.
Note: the vegetables can be steamed in
the Morphy Richards food steamer.
Seafood Paella
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
The pimenton (smoked paprika) is
essential if you want to capture the authentic
Spanish flavours of a true paella.
1 red onion, finely chopped
1 stick celery, finely sliced
2 garlic cloves, sliced
2 teaspoons smoked paprika (pimenton)
A couple of pinches of saffron
Olive oil
227g / 8oz paella rice
852ml / 1
1/
2
pints chicken stock
2 tomatoes, peeled, de-seeded and finely
chopped
340g/12oz pack mixed seafood
2 tablespoons parsley, finely chopped
Salt and freshly ground black pepper
1
Wipe a non-stick frying pan with olive oil
and heat. Add the onion, celery, garlic,
smoked paprika and saffron in. Sauté for
5 minutes.
2
Spoon into the Rice & Pasta Cooker and
add the rice and stock. Cover and leave
to cook.
3
When the cooker switches to warm stir in
the tomatoes, seafood and parsley. Taste
and season then leave for 5 minutes to
heat through before serving.
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