Panasonic NN-CF873S Operating Instructions Manual page 117

Porcini mushrooms risotto
Soak the mushrooms for at least 2 hours with 400 ml warm water. Cook the
chopped onion with butter in the bowl, covered on HIGH MICROWAVE for
2 mins 30 secs. Mix in the casserole with rice. Cover and cook on HIGH
MICROWAVE 1 minute. Add peeled and crushed garlic, half the vegetable
stock and half the mushrooms' soaking water. Cover and cook 4-5 mins on
HIGH MICROWAVE and 15 mins on SIMMER MICROWAVE, adding the
remaining stock and mushrooms' soaking water halfway through cooking
time. Add the chopped mushrooms and basil leaves 3 minutes before the
end, adding a few spoonfuls of hot water if needed. Add parmesan. Season
to taste and leave the risotto to stand, covered, for 8 mins before stirring with
a fork.
Stuffed courgettes
Preheat on CONVECTION 200 °C. Place the courgettes in a single layer in
the Pyrex dish, close together, cut side up. Lightly brush with olive oil. Place
®
on the wire shelf in the lower shelf position and bake for 20 minutes. For the
stuffi ng mix all the ingredients together in a bowl. Sprinkle the mixture on the
top of the courgettes and drizzle the remaining olive oil over. Return to the
oven and bake for 10-15 mins on CONVECTION 200 °C.
F0003BH21BP_04_130820.indd 115 F0003BH21BP_04_130820.indd 115
ingredients
SERVES 4
40 g (2 oz) dried porcini
mushrooms
1 onion
50 g (2 oz) butter
250 g (9 oz) arborio rice
1 garlic clove
500 ml (¾ pt) hot water with
1 vegetable stock cube added
basil leaves, chopped
30 g (1 oz) parmesan
Dish: 1 Pyrex
+ 1 small bowl
ingredients
SERVES 4
2 courgettes, halved lengthways
2 tsp extra virgin olive oil
For the stuffi ng:
30 g dried white breadcrumbs
20 g pine nuts
3 spring onions,
trimmed and fi nely sliced
1 garlic clove, crushed
1 tsp dried thyme leaves
20 g Parmesan, fi nely grated
Dish: shallow Pyrex
Oven accessory: Wire shelf
in lower shelf position
115
®
casserole (3 litres)
®
dish
2013-8-20 9:21:54 2013-8-20 9:21:54