SPICY TURKEY RISOTTO
1 Mix together all of the ingredients into a 2.5 litre
(approx. 4 pint) casserole dish.
2 Do not cover.
3 Place on the turntable.
4 Stir when the audible signal sounds.
5 After cooking, stir and leave to stand for 5 minutes.
Serves 4
50g onion, sliced
50g celery, chopped
50g green pepper, sliced
50g red pepper, sliced
50g sun-dried tomatoes, chopped
50g sweetcorn
250g beef fillet, sliced into thin strips
200g Aborio Risotto Rice
1 tsp lemon juice
3 tbsp sweet chilli sauce
(600ml) 1 pint hot beef stock
salt and pepper
1 Mix together all of the ingredients (except the
pecorino) into a 2.5 litre (approx. 4 pint) casserole
dish and mix well.
2 Do not cover.
3 Place on the turntable.
4 Stir when the audible signal sounds.
5 After cooking, stir in the pecorino and leave to stand
for 5 minutes.
Serves 4
50g onion, sliced
50g mushroom, chopped
50g green pepper, sliced
50g red pepper, sliced
50g sweetcorn
250g turkey breast, sliced into thin strips
200g Aborio Risotto Rice
1 tsp lemon juice
1 tsp cayenne pepper
1
/2 tsp cumin
2
/3 pint hot chicken stock
pinch of saffron
salt and pepper
50g pecorino cheese, grated
VEGETABLE RISOTTO
1 Mix together all of the ingredients (except the
Parmesan) into a 2.5 litres (approx. 4 pint) casserole
dish and mix well.
2 Do not cover.
3 Place on the turntable.
4 Stir when the audible signal sounds.
5 After cooking, stir in the Parmesan and leave to
stand for 5 minutes.
Serves 4
200g Aborio Risotto Rice
400ml Hot Vegetable Stock
30g Butter
40g Spring Onion, sliced
80g Button Mushrooms, halved
75g Yellow Pepper, sliced,
75g Red Pepper, sliced
100g Frozen Peas,
100g Babycorn, chopped
175g Sweet Potatoes, diced
Handful of Flat Leaf Parsley, chopped
40g Parmesan Cheese, grated
Black Pepper to season
2 garlic cloves, crushed
R-86STM_EN.indd 49R-86STM_EN.indd 49 2/19/08 4:50:54 PM2/19/08 4:50:54 PM
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