Roast Vegetable Risotto
Serves 4-6
1 red capsicum, sliced
2 medium zucchini, halved, sliced
1 large eggplant, cut into 3cm pieces
Olive oil spray
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken or vegetable stock (4½
cups)
1 tablespoon oregano, finely chopped
½ cup parmesan cheese, finely grated
Salt and pepper, to taste
1. Preheat oven to hot ( 220°C/180°C
fan-forced). Place red capsicum, zucchini
and eggplant on two baking trays lined with
baking paper. Spray with olive oil. Bake
vegetables for 25 to 30 minutes or until
golden and soft.
2. Press MENU button to SAUTÉ. Heat oil in
pan.
3. Add 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.
4. Press MENU button to RISOTTO.
When rice cooking is complete, it will
automatically switch to KEEP WARM.
5. Stir through roasted vegetables, oregano
and cheese. Season with salt and pepper.
Leave in pan with lid on for 5 minutes to
stand.
Salmon Risotto
Serves 4-6
1 tablespoon olive oil
6 long green onions, finely sliced
2 cloves garlic, crushed
450g Arborio rice, rinsed (3 rice cups)
800mls chicken stock (4½ rice cups)
1 lemon, rind finely grated and juiced
150g smoked salmon, flaked
2 tablespoons baby capers
2 tablespoons dill, finely chopped
Salt and pepper, to taste
Grated parmesan, to serve
1. Press MENU button to SAUTÉ. Add oil to
pan.
2. Add half of the onions and garlic and sauté
for 3 minutes or until soft. Add rice and
stir to coat. Add stock and lemon rind. Stir
to combine. Place lid on pan.
3. Press MENU button to RISOTTO.
When rice cooking is complete it will
automatically switch to KEEP WARM.
4. Flake fish and stir through rice with
remaining onions, capers, lemon juice and
dill. Season with salt and pepper. Leave
in pan with lid on for 5 minutes to stand.
Serve with parmesan cheese.
12
Risotto Recipes continued
Summary of Contents for RC4900
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