Sunbeam PE6100 Aviva Instruction Manual page 47

Recipes - Main Meals continued
Express Paella
Serves: 6 - 8
Menu: Rice Cooker
2 tablespoons olive oil
500g chorizo, sliced
3 cloves garlic, crushed
1 onion, chopped
1 red capsicum, seeds removed, diced
1 cup chicken stock
1 ½ cups long grain rice
2 tablespoons freshly chopped flat-leaf
parsley
½ teaspoon caster sugar
500g shrimp, peeled, deveined
400g can crushed tomatoes
Salt and freshly ground black pepper, to taste
1.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2.Add chorizo and brown off in pan for 3-4
minutes. Remove from pan.
3.Press STOP. Press MENU and select
SAUTE. Press START. Add garlic, onion
and capsicum. Cook for 4-5 minutes or
until tender.
4.Add remaining ingredients to the pan.
Press STOP. Secure the lid.
5.Press MENU and select RICE. Press TIME
and set to 10 minutes. Make sure the
steam vent is closed. Press START.
6.Once cooking has completed and the
pressure is released, season to taste with
salt and pepper. Serve hot.
Mushroom and Gorgonzola Risotto
Serves: 6 - 8
Menu: Rice Cooker
2 tablespoons olive oil
2 cloves garlic, crushed
2 onions, chopped
500g Portobello mushrooms, sliced
4 cups Arborio rice
¾ cup white wine
6 cups chicken stock
¾ cup grated parmesan cheese
150g gorgonzola cheese, crumbled
½ cup continental parsley, roughly chopped
40g butter, room temperature
Salt and freshly ground black pepper, to taste
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
2.Add garlic, onion and mushrooms. Cook for
4-5 minutes or until tender.
3.Add rice and stir to coat all grains.
Pour in wine and allow to reduce by half.
Add stock. Press STOP. Secure the lid.
4.Press MENU and select RICE. Press TIME
and set to 12 minutes. Make sure the
steam vent is closed. Press START.
5.Once cooking has completed and the
pressure is released, fold through
parmesan, gorgonzola and butter.
Season to taste with salt and pepper.
Serve hot.
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