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cook for 2 – 3 minutes or until rice is
glossy.
RISOTTO Setting
1. Stir in chicken stock, mixing well.
Cover with lid and press the RISOTTO
button and then the START|CANCEL
button.
2. When it has automatically switched
to the KEEP WARM setting, which
will take about 20 – 30 minutes,
remove lid and stir through cooked
chicken, pesto, parmesan cheese
and rocket.
Serve immediately with extra freshly gra-
ted parmesan.
PRAWN AND ASPARAGUS RISOT-
TO
Serves 4 – 6
Ingredients
40 g butter
400 g medium green prawns, peeled
and deveined
1 tablespoon oil
1 onion, finely chopped
1 small bulb of fennel, halved and thin-
ly sliced
350 g Arborio or carnaroli rice
½ cup dry white wine
5½ cups chicken or light fish stock
½ teaspoon ground white pepper
1 bunch asparagus, trimmed and thin-
ly sliced diagonally
2 tablespoon fresh lemon juice
Finely grated rind of 1 lemon
Sea salt to taste
Method
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
2. Remove lid, add 10 g of the butter,
heat for 1 minute or until melted.
3. Add prawns, cover with the lid
and cook for 4 – 5 minutes or until
prawns are cooked. Remove and set
aside to keep warm.
4. Add oil and 20 g of the butter to
removable cooking bowl. Heat 1
minute or until butter has melted.
5. Add onion and sliced fennel; cover
with lid, and cook for 6 – 7 minutes,
stirring occasionally, until fennel is
tender.
6. Add rice, stir well, cover with the lid;
cook for 3 minutes, stirring occasio-
nally.
7. Remove lid, stir in wine and cook
uncovered for 2 – 3 minutes, stirring
occasionally until all wine is absor-
bed.
RISOTTO SETTING
1. Stir in chicken stock and pepper,
mixing well. Cover with lid and
press the RISOTTO button and then
the START|CANCEL button.
2. When it has automatically swit-
ched to the KEEP WARM set-
ting, which will take about
20 – 30 minutes, remove lid and stir
through asparagus slices and remai-
ning 10 g of butter. Cover with lid
and leave on KEEP WARM setting
