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R-757M New CkBk
d-2 RISOTTO
B
EEF RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g beef fillet, thinly sliced into 2" strips
2.5ml (
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
salt and pepper to taste
F
ISH RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g white fish fillet, thinly sliced into 2" strips
2.5ml (
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
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.
Note:
• "Quick cook" rice is not recommended for use in the above recipes.
Downloaded from:
http://www.usersmanualguide.com/
27/02/2003
15:10
RECIPES FOR MEAL IN ONE MENUS
1
/
tsp) cayenne pepper
2
1
/
pint) hot beef stock
4
1
/
tsp) cayenne pepper
2
1
/
pint) hot fish stock
4
Page 42
C
HICKEN RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g chicken fillet, thinly sliced into 2" strips
1
2.5ml (
/
tsp) cayenne pepper
2
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
1
700ml (1
/
pint) hot chicken stock
4
salt and pepper to taste
V
EGETABLE RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
125g broccoli florets
100g carrot, sliced
1
2.5ml (
/
tsp) cayenne pepper
2
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1
/
pint) hot vegetable stock
4
salt and pepper to taste
42
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