RISOTTO
Chicken Risotto
250 g cooked chicken, chopped
1/2 cup shallots, finely sliced
2 cups assorted finely chopped vegetables
(eg. carrot, zucchini, mushroom, corn)
1 cup arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
Beef and Mushroom
250 g beef fillet, cubed or use veal
1 cup mushrooms, finely sliced
1/2 cup shallots, finely sliced
1 cup arborio rice
1 tablespoon tomato paste
1/2 cup dry white wine
2 1/2 cups of chicken stock
1 bay leaf
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins. Serve with parmesan cheese.
Seafood Risotto
300 g seafood marinara mix (chilled)
1 clove garlic, crushed
1/2 cup shallots, finely sliced
1 cup arborio rice
1/2 cup dty white wine
2 plum tomatoes, chopped
2 tablespoons tomato paste
2 1/2 cups of stock (fish or chicken)
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
SEARTEC R340/341H C/B,P01-13 03.10.28, 6:26 PM4
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