Sharp R-654M Operation Manual With Cookbook page 35

R-654M O/M & C/B 05/04/2001 11:01 Page 33
Website: http://www.sharp.co.uk/support
d-2 RISOTTO
BEEF RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) beef fillet, thinly sliced into 2" strips
1
1.25ml ( tsp) cayenne pepper
/
4
2.5ml ( tsp) ground cumin
1/
2
grated rind of 1/
2
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml ( 2/ pint) hot beef stock
3
salt and pepper to taste
FISH RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) white fish fillet, thinly sliced into 2" strips
1
1.25ml ( tsp) cayenne pepper
/
4
2.5ml ( 1/ tsp) ground cumin
2
grated rind of 1/
2
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml ( 2/ pint) hot fish stock
3
salt and pepper to taste
1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE "Risotto" key.
4 Stir when the oven indicates and again at the end of cooking.
RECIPES FOR MEAL IN ONE MENUS
lemon
lemon
Help Line: 08705 274277 (office hours)
CHICKEN RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) chicken fillet, thinly sliced into 2" strips
1
1.25ml ( tsp) cayenne pepper
/
4
2.5ml ( tsp) ground cumin
1/
2
grated rind of 1/ lemon
2
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml ( 2/ pint) hot chicken stock
3
salt and pepper to taste
VEGETABLE RISOTTO
Serves 4
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
50g (2oz) broccoli florets
75g (3oz) carrot, sliced
1
1.25ml ( / tsp) cayenne pepper
4
2.5ml ( 1/ tsp) ground cumin
2
grated rind of 1/ lemon
2
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml ( 2/ pint) hot vegetable stock
3
salt and pepper to taste
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