72
for 5 minutes.
3. Stir through lemon juice, lemon rind
and season with salt.
Serve immediately with prawns.
THYME, BARRAMUNDI AND PEA
RISOTTO
Serves 4 – 6
Ingredients
20 g butter
1 tablespoon oil
2 leeks, washed and thinly sliced
2 loves garlic, finely chopped
300 g Arborio or carnaroli rice
1 cup dry white wine
4 cups chicken or fish stock
400 g fresh barramundi fillets cut into 3
cm cubes
250 g fresh peas or frozen peas, tha-
wed
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
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with lid on.
2. Remove lid, add butter and oil, heat
for 1 minute or until butter has mel-
ted.
3. Add leeks and garlic cover with lid,
cook, stirring occasionally for 4 – 5
minutes, or until leeks have softened.
4. Add rice, mix well, cover with lid
and cook, stirring occasionally for 2
– 3 minutes or until rice is glossy.
5. Stir in wine, cook uncovered for 2
– 3 minutes or until all the wine is
absorbed.
RISOTTO SETTING
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button. Cook for
18 – 20 minutes, stirring occasional-
ly or until most of the liquid has been
absorbed.
2. Remove the lid and stir through bar-
ramundi pieces. Cover with the lid.
3. When the cooker has automatical-
ly switched to KEEP WARM set-
ting, 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 fil-
lets can be used in this recipe.
TURKISH PILAF
Serves 4 – 6
Ingredients
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cardamom pods, finely
crushed
1 teaspoon ground cumin
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