Russell Hobbs 21850

17
multi-cooker beetroot risotto porridge/risotto m
2 tbsp olive oil
400g beetroot, fresh
1 onions
2 cloves garlic
250g arborio rice for risotto
250 ml white wine
1 tsp thyme fresh
900 ml vegetable or chicken stock
to finish
100g plain low fat yoghurt
1 tbsp parsley finely chopped
1 tbsp butter
Firstly turn your Russell Hobbs Multi Cooker and select the porridge/risotto program. Finely
chop the garlic cloves, onions and peel and chop the beetroot into small cubes. Place them into
the Multi Cooker and sauté for around 10 minutes until the onions have softened. Add the rice
and stir well. Close the lid and allow to cook for another 3- 4 minutes. Add the wine, stir and
again allow to cook for 3-4 minutes. Add the chopped thyme and hot stock. When the program
has finished, test the rice to make sure it is cooked – it should have a slight bite to it but not hard.
If not quite done add a little water and extend the cooking time for a couple of minutes. Stir in
the butter – this gives the risotto its shine. Serve with a dollop of the yoghurt and sprinkle with
parsley. This is a really good as a starter or as a light lunch option.
savoury rice rice h
2 cups of rice
water
1 vegetable stock pot - dissolved
2 sticks celery, chopped
1 pepper, chopped
2 carrots, chopped
1 pinch saffron ( turmeric will do)
optional
a handful of peas
Place the rice into the bowl and fill with water to the 2 mark on the Rice measurement in the
bowl. Add the other ingredients, stir thoroughly, then close the lid and select the rice option.
When the water has been absorbed the machine will beep. If the rice is not quite done, leave of
a few minutes with the lid closed to continue to steam.
tomato big soup soup X
1 onion chopped
1 tbsp olive oil
1 tin chopped tomatoes
2 tomatoes, chopped
1 sweet pointed pepper
1 pt hot chicken stock
2 medium potatoes, peeled and cubed
1 tsp mixed herbs
1 tbsp tomato purée
1 tsp cracked black pepper
Select the Soup program on your Russell Hobbs Multi Cooker. Add the oil and the chopped
onion and pepper. Cook until the onions are soft then add the other ingredients, stir well and
close the lid. Before serving check the flavours then serve with crusty bread.