1. Pumpkin & Broccoli Risotto
60g butter
1 onion, diced
2 gloves garlic, crushed
1 cup alborio rice, washed
350g pumpkin, chopped into uniform pieces
2 cups chicken stock
100g broccoli, chopped into uniform pieces
Parmesan, to serve
Salt & pepper
1. Combine the butter, onion and garlic in a large pyrex
bowl. Place in the centre of the microwave and cook on
Auto Menu “AA05” Vegetarian Meals, Pumpkin and
Broccoli Risotto.
2.
When the microwave stops, add in the rice, pumpkin and
chicken stock and stir. Place back in the microwave and
continue cooking by pressing the Start button.
3. When the microwave stops, stir in the broccoli and place
back in the microwave to continue cooking by pressing
the Start button.
4. After cooking, stand for 4 minutes. Add in parmesan, salt
and pepper and stir before serving.
2. Spinach & Ricotta Cannelloni
250g frozen spinach, thawed and drained
375g reduced fat ricotta cheese
Large pinch of nutmeg
Salt and pepper
12 fresh cannelloni sheets
500g Tomato and Basil Sauce
75g grated cheddar cheese
1. Combine spinach, ricotta, nutmeg, salt and pepper in a
bowl and mix until well combined.
2. Place the mixture into a piping bag. Fill the cannelloni
sheets by gently squeezing the piping bag until a thi
ck line
of mixture is produced along the edge of one side of the
sheet. Gently roll the sheet until a tube is formed with the
mixture in the middle.
3. Place the filled cannelloni tubes in a single layer into a
large and shallow casserole dish and pour over the tomato
and basil sauce. Smooth the sauce over the cannelloni
tubes using the back of a spoon, ensuring all sections of
the tubes are cove
red by the sauce.
4. Sprinkle the cheese over the sauce. Cover with a lid and
place in the microwave. Cook on Auto Menu “Ab05”
Vegetarian Meals, Spinach and Ricotta Cannelloni.
5. After cooking, stand covered for 2 minutes before serving.
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