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Recipes
The recipes in this book have been developed
and tested by Morphy Richards specifically for
your Intellisteam. They include healthy meals for
two people complete with sides such as
vegetables and rice. In addition there are a
selection of desserts when you fancy a treat. The
cooking times for the recipes are a guide and will
be affected by the size and freshness of the
ingredients used.
Always ensure food is thoroughly cooked before
serving.
Recipes serve 2 people. If you reduce the portion
sizes, please adjust the cooking times as
appropriate.
Fish/Shellfish Recipes
Prawn and Pea Risotto
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 2
Ingredients:
• 165g raw king prawns
• 100g frozen peas
Rice:
• 150g Arborio risotto rice
• 100g onion, very finely chopped
• 6 tbsp dry white wine
• 2 level tsp vegetable stock powder
• Zest and juice ½ lemon
• A little salt and freshly ground black pepper
• 25g unsalted butter
• 250ml boiling water
Garnish:
• Chopped fresh parsley
Method:
1 Fit the Dividing Wall in the Front Container. Make a foil parcel for
the prawns and put into one compartment. Put the peas into the
Small Pot and put in the other side.
2 Put the rice and onion in the Rice Tray, add the wine and stir.
3 Sprinkle on the stock powder, lemon juice and zest, season with a
little pepper and stir again then dot the butter evenly on the
surface.
4 Add the water to the rice mixture and stir well. Place the Rice Tray
into the Rear Container and cover both Containers with the Lids.
5 Set the time for the rice using the rice preset (40 minutes). Set the
time for the prawns using the fish preset (20 minutes) and adjust
to 9 minutes. Set the time for the peas using the leaf and pod
preset (16 minutes) and adjust to 19 minutes. Press the
Start/Pause Button.
6 When ready, first remove the prawns from the container to stop
them cooking any more. Stir the rice, add the prawns with 2 tbsp
of the prawn juices. Drain the peas of any liquid, then stir them
into the rice. Adjust the seasoning if necessary and then serve the
risotto with a sprinkling of chopped parsley.
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