11
Butternut Squash Risotto
Steamed Garlic Prawns Chinese-Style
1.
Preheat oven
Convection 220 °C
. Toss the squash
with the oil, scatter onto enamel shelf in lower shelf
position. Cook on
Convection 220 °C
for 35–40 minutes.
2.
Place onion and butter in casserole on base of oven.
Cook on
Combi 1
for 6 minutes. Add rice and stock,
cover and cook on
1000 W
for 10 minutes, stir and
return to oven and cook on
1000 W
for 10 minutes.
3.
Add squash, sage, season, wine and parmesan, stir.
Return to base of oven, uncovered. Place spinach on
glass tray on wire shelf in upper shelf position. Cook
on
Combi 1
for 4 minutes.
4 I 1 h 30 min
1.
Wash prawns thoroughly. In a bowl, mix the soy
sauce, garlic and brandy. Arrange the prawns in a
shallow dish, and cover with the soy sauce mixture.
Cook on base of oven on
Steam 1
for 12–17 minutes,
until opaque. Serve hot.
4 I 20 min
INGREDIENTS
1 butternut squash,
peeled and cut into chunks
15 ml olive oil
1 onion, chopped
40 g butter
250 g risotto rice
450 ml hot vegetable stock
15 g sage
salt and pepper
45 ml white wine
50 g parmesan, finely grated
130 g spinach
DISH 1x large Pyrex
®
Casserole dish
ACCESSORY Enamel shelf, Wire shelf,
Glass tray
Fill water tank
INGREDIENTS
20 (240 g) large
raw tiger prawns
30 ml light soy sauce
5 cloves garlic, crushed
1 tsp brandy
DISH 1x mixing bowl,
1x large Pyrex
®
rectangular dish
ACCESSORY –
Fill water tank
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