Morphy Richards 48746 - Manual (Page 7)

7
Risotto with Spring Vegetables
This classic Italian dish is fragranced with
saffron and tender spring vegetables. It
makes a delicious supper.
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
For dry frying:
1 large onion, chopped
2 garlic cloves, crushed
Chicken stock 284ml / 1 /
2
pint
For the risotto:
Arborio or risotto rice 227g / 8oz
Chicken stock 426ml / 3 /
4
pint
A few strands of saffron
Salt and ground black pepper
Few sprigs of oregano and thyme, chopped
(or dried)
Thin green beans 113g / 4oz
Baby asparagus 113g / 4oz
Shelled peas 85g / 3oz
2-3 baby courgettes, sliced
Chopped parsley 2 tablespoons
Grated Parmesan cheese
1 level tablespoon
Method
1 Put the onion and garlic in a non-stick
frying pan with the stock. Cover the
pan, bring to the boil, and boil for 5-
10 minutes.
2 Stir the rice into the onions and
transfer to the Rice Cooker. Add all of
the stock with the saffron, seasoning
and herbs.
3 Meanwhile, trim the green beans and
asparagus and cook in boiling water
with the shelled peas for 2-3 minutes.
Add the courgettes and blanch for 1-2
minutes. Drain well, then stir the
drained vegetables into the risotto.
4 Season with salt and pepper. Serve
sprinkled with parsley and Parmesan
cheese.
Note: the vegetables can be steamed
in the Morphy Richards food steamer.
Seafood Paella
The pimenton (smoked paprika) is
essential if you want to capture the
authentic Spanish flavours of a true paella.
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
1 red onion, finely chopped
1 stick celery, finely sliced
2 garlic cloves, sliced
Smoked paprika (pimenton)
2 teaspoons
A couple of pinches of saffron
Olive oil
Paella rice 227g / 8oz
Chicken stock 852ml / 1 1 /
2
pints
2 tomatoes, peeled, de-seeded and finely
chopped
Mixed seafood 340g / 12oz pack
Parsley, finely chopped
2 tablespoons
Salt and freshly ground black pepper
Method
1 Wipe a non-stick frying pan with olive
oil and heat. Add the onion, celery,
garlic, smoked paprika and saffron in.
Sauté for 5 minutes.
2 Spoon into the Rice Cooker and add
the rice and stock. Cover and leave to
cook.
3 When the cooker switches to ‘keep
warm’, stir in the tomatoes, seafood
and parsley. Taste and season then
leave for 5 minutes to heat through
before serving.
48746 MUK Rev1 18/7/08 16:05 Page 7