34
THYME, BARRAMUNDI
& PEA RISOTTO
Serves 4–6
INGREDIENTS
20g butter
1 tablespoon oil
2 leeks, washed white part sand thinly sliced
2 cloves garlic, finely chopped
300g Arborio or Carnaroli rice
1 cup dry white wine
4 cups chicken or fish stock
400g fresh barramundi fillets cut into 3cm cubes
250g fresh peas or frozen peas
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and ground white pepper
Lemon wedges to serve
METHOD
SAUTÉ/SEAR setting
1.
Press the SAUTÉ/SEAR button
and then the START/CANCEL button.
Heat removable cooking bowl
for 3 minutes with lid on.
2.
Remove lid, add butter and oil, heat
for 1 minute or until butter has melted.
3.
Add leeks and garlic cover with lid;
Cook, stirring occasionally for
4–5 minutes, or until leeks have
softened.
4.
Add rice, mix well, cover with lid
and cook, stirring occasionally for
2–3 minutes or until rice is glossy.
5.
Stir in wine, cook uncovered for
2–3 minutes or until all the wine
is absorbed.
6.
Press START/CANCEL button
to end sauté setting.
RISOTTO setting
7.
Stir in stock, cover with lid and press
the RISOTTO button and then
the START/CANCEL button.
Cook for 18–20 minutes.
8.
Remove the lid and stir through
barramundi pieces. Cover with the lid.
9.
When the cooker has automatically
switched to WARM setting, which
will take about 5–10 minutes, remove
lid and stir through peas, lemon rind,
lemon juice and chopped parsley.
Season to taste with salt and pepper.
Serve immediately with wedges of lemon
NOTE
Any type of firm white boneless fish
fillets can be used in this recipe.
STARTER RECIPES FROM SAGE
®
