Safety and Instruction Manual
21
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Plain Risotto
What you need
3 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
400g Arborio rice
900ml chicken stock
225ml dry white wine
1 tsp salt
1 tsp cracked black pepper
1 package (10-ounce) fresh spinach,
stemmed and
coarsely chopped
25g chopped fresh basil
115g freshly grated Parmesan cheese
How you do it
1.
In a large frying pan put in the unsalted butter, onion, garlic, and fry until
soft.
2.
Select the risotto function.
3.
Place the rest of the ingredients (apart from the spinach, basil and
parmesan) into the cooking pot.
4.
Pour in chicken stock, wine, salt and pepper.
5.
15 minutes before the cooking cycle is complete, Stir in spinach, basil
and Parmesan cheese. Cook 15 minutes longer until spinach is wilted and
cheese is melted.
6.
Check that the rice has a firm texture.
Remember that you can adjust
the cooking time to your
requirements.
Cooking
Time
50 mins
SERVES
6
SEE
RISOTTO
SECTION
PAGE
9
