Breville VTP113, Инструкция пользователя

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1
Spicy Butternut Squash and Bacon Risotto
Serves 4-5
20g butter
1 tablespoon of olive oil
2 cloves of garlic, finely chopped
1 medium onion, chopped
400g of butternut squash, chopped into 1 cm cubes
10 slices of smoked bacon
350g Arborio or Carnaroli rice
200ml of dry white wine
1 litre of chicken stock
1 teaspoon of ground coriander
½ to 1 teaspoon of dried chilli flakes, depending on your taste
Freshly ground pepper
80g of parmesan, freshly grated
Fresh coriander leaves to serve
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Add the butter and the olive oil and allow the butter to melt.
Add the bacon and let it cook without stirring it for about 3 minutes.
Then add the onion, garlic and butternut squash and cook with the lid on for a
further 7 to 8 minutes until the butternut squash has started to soften. Keep stirring
occasionally.
Stir in the rice and leave it to cook for 1 minute, and then pour in the wine. Keep
stirring until all the wine is absorbed.
Select the RISOTTO setting and stir in the stock. Leave it to cook covered with the
lid.
When your cooker has switched automatically to the WARM mode, stir in the
parmesan and season with black pepper. Serve sprinkled with the fresh coriander
leaves.
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risotto recipes