Sage theMulti Cooker BRC600UK Instruction Booklet page 35

StaRteR ReCIPeS fRom Sage
tHyme, BaRRamUnDI
anD 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
Press the SAUTÉ|SEAR button and
1.
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with lid on.
Remove lid, add butter and oil, heat for
2.
1 minute or until butter has melted.
Add leeks and garlic cover with lid;
3.
Cook, stirring occasionally for
4–5 minutes, or until leeks have
softened.
Add rice, mix well, cover with lid
4.
and cook, stirring occasionally for
2–3 minutes or until rice is glossy.
Stir in wine, cook uncovered for
5.
2–3 minutes or until all the wine is
absorbed.
Press START/CANCEL button to end
6.
saute setting.
34
RISotto setting
Stir in stock, cover with lid and press
7.
the RISOTTO button and then the
START|CANCEL button. Cook for
18– 20 minutes.
Remove the lid and stir through
8.
barramundi pieces. Cover with the lid.
When the cooker has automatically
9.
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.