Sunbeam RC4900, Instruction/Recipe Booklet

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Pumpkin and Feta Cheese Risotto Serves 4-6
800g butternut pumpkin, cut into 2 cm
pieces
Olive oil spray
2 tablespoons olive oil
1 leek, halved lengthways, finely sliced
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½ rice
cups)
120g feta cheese, crumbled
100g baby spinach leaves, trimmed
Salt and pepper, to taste
1. Preheat oven to moderately hot
(200°C/180°C fan forced). Place pumpkin
on a baking tray lined with baking paper.
Spray with oil. Bake for 25-20 minutes or
until soft and golden. Set aside.
2. Press MENU button to SAUTÉ. Heat oil in
pan.
3. Add leek and garlic and cook for 3 minutes
or until soft. Add rice and stir to coat. Add
stock. Stir to combine. Place lid on pan.
4. Press MENU button to RISOTTO.
When rice cooking is complete, it will
automatically switch to KEEP WARM.
5. Stir through feta, spinach and pumpkin.
Season with salt and pepper. Leave in pan
with lid on for 5 minutes to stand.
Asparagus and Prosciutto Risotto Serves 4-6
1 tablespoon olive oil
100g sliced prosciutto
1 onion, finely chopped
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800ml chicken or vegetable stock (4½ rice
cups)
2 bunches asparagus, trimmed
¼ cup flat-leaf parsley, finely chopped
Salt and pepper, to taste
Grated parmesan cheese, to serve
1. Press MENU button to SAUTÉ. Heat oil in
pan.
2. Add prosciutto, onion and garlic and cook
for 3 minutes or until soft. Add rice and
stir to coat. Add stock. Stir to combine.
Place lid on pan.
3. Press MENU button to RISOTTO.
4. Once rice has been cooking for 10
minutes, stir asparagus through, replace
lid. When rice cooking is complete it will
automatically switch to KEEP WARM.
5. Stir through parsley. Season with salt and
pepper. Leave in pan with lid on for 5
minutes to stand. Serve with parmesan
cheese.
Risotto Recipes continued
10