Gastroback 42538 Design Multicooker Advanced - Manual (Page 26)

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1 large onion, finely chopped
3 cloves garlic, finely chopped
350 g Arborio or Carnaroli rice
5 cups chicken stock
1 /
3
cup pesto
¼ cup grated parmesan cheese
50 g baby rocket leaves
Extra 1 1 /
3
cup grated parmesan cheese
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 half of the butter, heat for
1 minute or until melted.
3. Add half the chicken, cover with the lid and
cook for 3 – 4 minutes.
4. Remove lid, stir and cook for a further 3 –
4 minutes or until chicken is lightly browned
and cooked through. Remove from removab-
le cooking bowl and keep warm. Repeat with
remaining chicken, remove and set aside.
5. Heat remaining butter and oil until butter is
melted. Add onion and garlic, cover with
lid, cook for 3 – 4 minutes, stirring occasio-
nally, until onion has softened.
6. Add rice, mix well, cover with lid, 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
roc ket.
Serve immediately with extra freshly grated
parmesan.
prawn and Asparagus risotto
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 thinly
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 thinly 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 oc-
casionally, until fennel is tender.
6. Add rice, stir well, cover with the lid; cook
for 3 minutes, stirring occasionally.
7. Remove lid, stir in wine and cook unco-
vered for 2 – 3 minutes, stirring occasio-
nally until all wine is absorbed.
risotto setting
1. Stir in chicken stock and pepper, mixing
well. Cover with lid and press the RISOTTO
button and then the START|CANCEL but-
ton.
2. When it has automatically switched to the
KEEP WARM setting, which will take about
20 – 30 minutes, remove lid and stir
through asparagus slices and remaining
10 g of butter. Cover with lid and leave on
KEEP WARM setting for 5 minutes.