User's Manual

Pumpkin and Feta Cheese Risotto Serves4-6
800gbutternutpumpkin,cutinto2cm
pieces
Oliveoilspray
2tablespoonsoliveoil
1leek,halvedlengthways,finelysliced
2clovesgarlic,crushed
450gArboriorice,rinsed(3ricecups)
800mlschickenorvegetablestock(4½rice
cups)
120gfetacheese,crumbled
100gbabyspinachleaves,trimmed
Saltandpepper,totaste
1.Preheatoventomoderatelyhot
(200°C/180°Cfanforced).Placepumpkin
onabakingtraylinedwithbakingpaper.
Spraywithoil.Bakefor25-20minutesor
untilsoftandgolden.Setaside.
2.PressMENUbuttontoSAUTÉ.Heatoilin
pan.
3.Addleekandgarlicandcookfor3minutes
oruntilsoft.Addriceandstirtocoat.Add
stock.Stirtocombine.Placelidonpan.
4.PressMENUbuttontoRISOTTO.
Whenricecookingiscomplete,itwill
automaticallyswitchtoKEEPWARM.
5.Stirthroughfeta,spinachandpumpkin.
Seasonwithsaltandpepper.Leaveinpan
withlidonfor5minutestostand.
Asparagus and Prosciutto Risotto Serves4-6
1tablespoonoliveoil
100gslicedprosciutto
1onion,finelychopped
2clovesgarlic,crushed
450gArboriorice,rinsed(3ricecups)
800mlchickenorvegetablestock(4½rice
cups)
2bunchesasparagus,trimmed
¼cupflat-leafparsley,finelychopped
Saltandpepper,totaste
Gratedparmesancheese,toserve
1.PressMENUbuttontoSAUTÉ.Heatoilin
pan.
2.Addprosciutto,onionandgarlicandcook
for3minutesoruntilsoft.Addriceand
stirtocoat.Addstock.Stirtocombine.
Placelidonpan.
3.PressMENUbuttontoRISOTTO.
4.Oncericehasbeencookingfor10
minutes,stirasparagusthrough,replace
lid.Whenricecookingiscompleteitwill
automaticallyswitchtoKEEPWARM.
5.Stirthroughparsley.Seasonwithsaltand
pepper.Leaveinpanwithlidonfor5
minutestostand.Servewithparmesan
cheese.
Risotto Recipes continued
10