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R
I
C
E
For the sauté
150 gr onion
100 gr butternut squash
250 gr fresh wild mushrooms chopped
70 ml olive oil
2 garlic cloves
Rest
50 gr Parmesan cheese
50 gr butter
350 gr “bomba” rice
2 chicken stock cubes
Water
Salt and pepper to taste
Set the Grill Menu for 5 minutes and add the oil. Chop the onion, butternut squash, wild
mushrooms and garlics and add to the tray along with the oil. Sauté until soft.
Add the rice, stock cubes crumbled, the water (2 measures water for every one of rice),
salt and pepper. Set Cook Menu at Low Pressure for 7 minutes. Cancel the menu and leave
it on the Heat mode.
Open the lid and add the butter. Stir until it dissolves. Add the cheese and mix.
EXOTIC RISSOTO
Servings: 4
INGREDIENTS
METHOD
RICE WITH SHRIMPS
Servings: 4
INGREDIENTS
350 gr rice
Fish broth (page 14)
200 gr peeled shrimps
1/4 measure olive oil
3 garlics
Colourant Salt
METHOD
Place all the ingredients in the
Programmable Pan and set Cook Menu
at Low Pressure for 6 minutes.
To prepare this recipe in the traditional
way, sauté the garlics with a bit of oil
using the Grill Menu for 2 minutes.
Add the rice and the broth and set
Cook Menu at Low Pressure for 6
minutes.
INGREDIENTS
300 gr “bomba” rice
100 gr chopped walnuts
10 mushrooms washed and
sliced
1 tin drained corn
2 miniature lettuces from
Tudela, shredded
1/4 measure soy sauce Juice
of one lemon
Olive oil
Water
Salt and pepper
METHOD
Place in a dish the mushrooms with the
lemon juice and set aside.
Place in the Programmable Pan the
rice, with the water (1 measure rice +
1.5 measures water), set Cook Menu
Low Pressure for 7 minutes.
Once the time is over, run it under the
cold water tap and drain.
Whilst the rice is cooking, strain
the mushrooms and place all the
ingredients in a bowl. Add the rice and
mix before serving.
RICE SALAD
Servings: 4
