the Risotto & Rice™
Instruction Booklet
BRC520
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CONTENTS
4
6
Breville recommends safety first
Know your
Breville Risotto & Rice™
8
Operating your
Breville Risotto & Rice™
- How to make risotto (p9)
- How to make rice (p10)
14 Rice cooking tables
16 Rice variations
18 Steaming foods
22 Care and cleaning
24 Troubleshooting
26 Recipe ideas
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3
BREvILLE RECOMMENdS SAFETy FIRST
At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.
IMPORTANT SAFEGUARdS
•
Do not place food or liquid directly
into the housing. Only the removable
cooking bowl is designed to contain
food or liquid.
REAd ALL INSTRUCTIONS
BEFORE USE ANd SAvE FOR
FUTURE REFERENCE
•
Carefully read all instructions before
•
Always ensure the Risotto & Rice™ is
properly assembled before operating.
Follow the instructions provided in
this book.
operating and save for future reference.
•
Remove and safely discard any
packaging material and promotional
labels before using the Risotto & Rice™
for the first time.
•
•
Never operate the Risotto & Rice™
without food and liquid in the removable
cooking bowl.
•
•
To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
Do not touch hot surfaces, use oven
mitts to remove the lid. Lift and remove
the lid carefully to avoid scalding from
escaping steam.
Do not place the Risotto & Rice™ near the
edge of a bench or table during operation.
Ensure the surface is level, clean and free
of water and other substances.
•
•
Do not allow water from the lid to
drip into the housing, only into the
removable cooking bowl.
•
•
Do not use the Risotto & Rice™ on a sink
drain board.
Always have the glass lid placed
correctly into position on the Risotto
& Rice™ throughout operation of the
appliance unless stated in the recipe to
have it removed.
Do not place this appliance on or near
a hot gas or electric burner, or where it
could touch a heated oven.
•
•
The glass lid has been specially treated
to make it stronger, more durable and
safer than ordinary glass, however it
is not unbreakable. If struck extremely
hard, it may break or weaken and could
at a later time shatter into many small
pieces without apparent cause.
•
Position the Risotto & Rice™ at a
minimum distance of 20cm away from
walls and provide adequate space above
and all sides for air circulation.
•
•
Always operate the Risotto & Rice™ on a
stable and heat resistant surface.
Use the removable cooking bowl
supplied with the Risotto & Rice™.
Do not use any other bowl inside the
housing. Do not use a damaged or
dented removable cooking bowl. If
damaged or dented, replace bowl before
using.
Always ensure the power is switched off
at the power outlet and the power cord is
unplugged from the power outlet before
attempting to move the appliance,
when not in use and before cleaning or
storing. Allow all parts to cool before
disassembling for cleaning.
•
Never plug in or switch on the Risotto
& Rice™ without having the removable
cooking bowl placed inside the housing.
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4
BREvILLE RECOMMENdS SAFETy FIRST
•
•
•
The power cord (connector) must be
removed before the appliance is cleaned
and the appliance inlet must be dried
before the appliance is used again.
•
It is recommended to regularly inspect
the appliance. To avoid a hazard do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.
Extreme caution must be used when
the appliance contains hot food and
liquids. Do not move the appliance
during cooking.
•
•
Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
The Risotto & Rice™ is not intended to
be operated by means of an external
timer or separate remote control system.
This appliance is for household use only.
Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
•
•
Do not leave the appliance unattended
when in use.
Do not place anything, other than the lid,
on top of the appliance, when assembled,
when in use and when stored.
•
The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
•
Keep the appliance clean. Follow
the cleaning instructions provided
in this book.
IMPORTANT SAFEGUARdS FOR
ALL ELECTRICAL APPLIANCES
•
Fully unwind the power cord before use.
•
Do not let the power cord hang over
the edge of a bench or table, touch hot
surfaces or become knotted.
IMPORTANT
Fully unwind the cord before use.
•
•
To protect against electric shock do not
immerse the power cord, power plug or
appliance in water or any other liquid.
Ensure appliance is fully cooled
before storing power cord inside
removable cooking bowl.
The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.
•
Children should be supervised to ensure
that they do not play with the appliance.
SAvE THESE
INSTRUCTIONS
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5
KNOW
your Breville
Risotto & Rice™
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KNOW yOUR BREvILLE RISOTTO & RICE™
A
B
C
E
F
D
G
H
I
J
A. Cook ‘n’ Look toughened glass lid
G. WARM setting
With steam vent.
Automatically switches on after
rice or risotto are cooked.
B. Removable non-stick cooking bowl
prevents risotto and rice from sticking.
H. MENU SELECTOR button
C. Slot-in handle
I. Measuring cup and serving spoon
holds the glass lid or serving spoon
for added convenience.
D. SAUTÉ setting
E. RISOTTO setting
F. RICE setting
J. Stainless steel steaming tray
Ideal for vegetables, seafood and poultry.
K. Removable power cord (not shown)
For convenient serving at the table
and storage.
Large 10 cup capacity cooks up to
20 cups of cooked rice.
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7
OPERATING
your Breville
Risotto & Rice™
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OPERATING yOUR BREvILLE RISOTTO & RICE™
10. Pour in wine (if using) and cook
BEFORE FIRST USE
uncovered until rice has absorbed all
liquid and alcohol has evaporated,
stirring frequently.
Before first use, remove all packaging
material and promotional labels and wash
the non-stick removable cooking bowl,
stainless steel steaming tray and glass lid in
hot soapy water, rinse and dry thoroughly.
11. Refer to step 1 in the RISOTTO
setting section below.
RISOTTO Setting
HOW TO MAKE RISOTTO
SAUTÉ Setting
1. Follow steps 1-11 in the SAUTÉ setting
section above.
2. Add stock or water and stir well.
Cover with lid and press the MENU
SELECTOR button to the RISOTTO
setting. The red light will flash for a few
seconds, then the light will permanently
illuminate and cooking will commence.
1. Ensure exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface).
2. Plug power cord into a 230-240-volt
power outlet and then switch the power
on at the power outlet, the warm light
will illuminate.
3. Allow to cook, until Risotto & Rice™
automatically switches to the WARM
setting. This will take approximately 20-
30 minutes depending on the recipe.
3. Press the MENU SELECTOR button to
the SAUTÉ setting. The red light will
flash for a few seconds, then the light
will permanently illuminate.
4. Remove lid and stir well using the
serving spoon provided. At this stage
remaining ingredients can be added
i.e., butter, parmesan cheese, herbs,
salt and pepper.
4. Cover with lid and allow to pre-heat for
approximately 2-3 minutes (do not pre-
heat for longer than 5 minutes).
5. The Risotto & Rice™ will remain on the
WARM setting for 30 minutes before
switching OFF. However, risotto is
best served as soon as possible after
completion of cooking.
5. Add oil/butter and allow to melt/heat for
approximately 1 minute.
6. If using chicken or seafood in the recipe,
sauté in small batches, cover with lid if
necessary and stir occasionally until food
is cooked. Remove from cooking bowl.
NOTE
7. Add extra oil/butter to cooking bowl if
necessary or if recipe states. Allow to
heat for approximately 1 minute.
There may be occasions when the
Risotto & Rice™ switches to the
WARM setting or switches Off before
cooking is complete. If this occurs,
simply press the MENU SELECTOR
button to the desired setting and
continue cooking. This is a safety
mechanism to prevent overheating
due to certain cooking conditions.
8. Add ingredients such as onions, garlic
and sauté, cover with lid if necessary and
stir occasionally for about 4 to 5 minutes
or until cooked to desired brownness.
9. Stir in Arborio or carnaroli rice and
mix well. Sauté for approximately 2-3
minutes, stirring occasionally.
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9
OPERATING yOUR BREvILLE RISOTTO & RICE™
HOW TO MAKE RICE
NOTE
When adding extra ingredients to
risotto that require cooking e.g.;
chicken, seafood or vegetables.
These can be added towards the end
of cooking time before the liquid in
risotto has fully absorbed and risotto
is still quite runny in texture. Stir
ingredients into risotto, cover with
lid and continue cooking until risotto
switches to WARM setting. Check
for doneness and if not quite cooked
switch back to RISOTTO setting to
cook a little more.
RICE Setting
1. Use the Risotto & Rice™ measuring
cup provided to measure the required
quantity of rice (refer to cooking tables -
page 15). Always measure level cups, not
heaped (Fig 1).
Fig. 1
NOTE
When risotto maker has switched to
the WARM setting and rice is still a
little firm and under cooked and if
there is still some unabsorbed liquid
in the cooking bowl, cover with lid and
leave on the WARM setting for 5 to 10
minutes to finish cooking.
NOTE
1 level Rice cup =
150 grams uncooked rice
1 level Rice cup uncooked rice =
2 Rice cups cooked rice (approx.)
The maximum quantity of uncooked
white rice to be cooked =
10 Rice cups
The minimum quantity of uncooked
white rice to be cooked =
2 Rice cups
NOTE
When risotto maker has switched to
the WARM setting and rice is still
a little firm and under cooked, and
most of liquid has been absorbed, add
a little extra stock or water, stir well,
cover with lid and leave on the WARM
setting for 5 to 10 minutes or until
extra liquid is absorbed and rice is
tender.
2. Place measured rice into a separate bowl
and wash with cold water to remove
any excess starch. The rice is ready for
cooking when water runs clear from the
rice. Drain well.
3. Ensure the exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface)
(Fig 2).
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.
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10
OPERATING yOUR BREvILLE RISOTTO & RICE™
10. Open the lid and turn the rice over with
Fig. 2
the serving spoon provided. Replace the
lid and allow the rice to stand for 10-15
minutes before serving. This allows
any excess moisture to be absorbed,
resulting in a fluffier rice texture.
NOTE
After using the RICE setting the
appliance will automatically switch to
the WARM setting for up to 5 hours.
4. Add the washed rice to the removable
NOTE
cooking bowl, ensuring rice is spread
evenly across the bottom of the bowl and
not heaped to one side (Fig 3).
Do not remove the glass lid until ready
to serve (except for when turning over
rice after cooking is complete or as
suggested in the recipes).
Fig. 3
NOTE
To stop the WARM setting, switch off
at the power outlet and then unplug
the power cord.
5. Add water using the following ratios:
White Rice = 1 cup water : 1 cup rice
Brown Rice = 1½ cups water : 1 cup rice
IMPORTANT
•
Always place liquid into the
removable cooking bowl before
pressing the MENU SELECTOR
button to the RICE setting.
6. Place the glass lid into position.
7. Plug power cord into a 230V or 240V
power outlet and then switch the power
on at power outlet. The WARM light
will illuminate.
•
•
Do not interfere with the automatic
selector control during operation.
8. Press the MENU SELECTOR button
to the RICE setting. The red light
will flash for a few seconds, then the
light will permanently illuminate and
cooking will commence.
To prevent scratching the
non-stick surface of the removable
cooking bowl, always use wooden
or plastic utensils.
9. When cooking is complete, the Ready
beeps will sound and the Risotto &
Rice™ will automatically switch to the
WARM setting. The orange WARM
light will illuminate.
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11
OPERATING yOUR BREvILLE RISOTTO & RICE™
WARNING
Before removing removable cooking
bowl from housing always ensure
appliance is switched off at the power
outlet and power cord is unplugged.
Always use heat protective gloves or
oven mitts when removing the removable
cooking bowl from appliance.
Always position steam vent on lid
away from yourself to avoid scalding
from escaping steam.
Always lift and remove the lid
carefully, angling it away from yourself
to avoid scalding from escaping steam.
To ensure continued protection
against risk of electric shock, connect
to properly earthed outlets only.
Cook only in removable cooking bowl.
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12
RICE COOKING TABLES
for your Breville
Risotto & Rice™
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RICECOOKINGTABLES
The rice measuring cup provided with your Breville Risotto & Rice™ is used in the
following tables.
NOTE
The Risotto & Rice™ measuring cup is not a standard metric measuring cup.
1 Risotto & Rice™ measuring cup is equal to 150g of uncooked rice and 180ml of water.
(1 Australian standard metric measuring cup is equal to 200g of uncooked rice)
If your Risotto & Rice™ measuring cup is lost or misplaced, use another cup but
maintain the same cooking ratios and ensure you do not exceed the 10 cup maximum
line in the removable cooking bowl:
White Rice = 1 cup water + 1 cup rice
Using the Risotto & Rice™ measuring cup
}
Brown Rice = 1½ cups water + 1 cup rice
White Rice
UNCOOKEd
WHITE RICE
COLd TAP WATER COOKEd RICE
(RISOTTO & RICE™ – APPROx.
COOKING
TIME – APPROx.
(RISOTTO & RICE™ COOKER CUPS)
COOKER CUPS)
(RISOTTO & RICE™ (MINUTES)
COOKER CUPS)
2
2
5
10-12
12-15
15-20
20-25
25-30
4
4
9
6
6
15
16
27
8
8
10
10
Brown Rice
UNCOOKEd
WHITE RICE
COLd TAP
COOKEd RICE
COOKING
WATER (RISOTTO – APPROx.
TIME – APPROx.
(RISOTTO & RICE™ & RICE™ COOKER
(RISOTTO & RICE™ (MINUTES)
COOKER CUPS)
COOKER CUPS)
CUPS)
2
4
6
3
6
9
5
25-30
30-40
40-45
10
15
NOTE
Due to the additional water needed
to cook brown rice, some starchy
water bubbles may rise to the lid
while cooking.
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14
RICE vARIATIONS
for your Breville
Risotto & Rice™
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RICEvARIATIONS
SAvOURy RICE
BASMATI RICE
Prepare rice in Risotto & Rice™ Cooker as
specified, substituting all the water with
the same quantity of chicken, beef, fish, or
vegetable stock.
Basmati rice is an aromatic long grain rice.
Use the white rice cooking tables.
WILd RICE
It is not recommended to cook wild rice
alone in Risotto & Rice™ Cooker as it
requires a substantial amount of water. It is
possible to cook wild rice as a blend with
white or brown rice.
SWEET RICE
Prepare rice in Risotto & Rice™ Cooker as
specified substituting half the water with
apple juice, orange juice or pineapple
juice. Cooking rice with milk or cream is
not recommended as it will burn onto the
bottom of removable cooking bowl.
TIP
Add a little extra water for fluffier
rice and a little less water for firmer
rice.
SAFFRON RICE
Some rice varieties may require
more water for cooking, such as
wild rice blends, Arborio rice
or short grain rice. Follow the
directions on the packet or use the
brown rice cooking table.
Add ¼ teaspoon of saffron powder or 2
saffron threads to every 2 cups of water. Use
the white rice cooking tables. Mix well.
ARBORIO RICE
Arborio rice is short round-grained pearly
rice often used for Italian risotto cooking.
Use the brown rice cooking tables.
JASMINE RICE
Jasmine rice is fragrant long grain rice.
Use the white rice cooking tables.
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16
STEAMING FOOdS
in your Breville
Risotto & Rice™
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STEAMING
Steamed foods retain most of their nutritional
value when cooked in the Risotto & Rice™
Cooker. Foods may be steamed by placing
food in the stainless steel steaming tray over
stock or water and covering with the glass
lid. Keep the glass lid on while steaming
food unless the recipe or chart specifically
states to remove the lid. By removing the lid
unnecessarily steam is lost and the cooking
time will be extended.
NOTE
Keep the glass lid on while steaming food
unless the recipe or chart specifically
states to remove the lid. (By removing
the lid unnecessarily steam is lost and
the cooking time will be extended.)
NOTE
1. Measure 3 Risotto & Rice™ cups or more of
water or stock and pour into the removable
cooking bowl. Use up to a maximum of 6
Risotto & Rice™ cups of water.
Do not let the removable cooking bowl
boil dry during steaming.
NOTE
2. Place food to be steamed directly into
the stainless steel steaming tray and
insert into the removable cooking bowl.
(Refer to the Steaming Charts on pages
20-22 for approximate cooking times).
Hot liquid can be added during the
steaming process.
HINTS ANd TIPS FOR
STEAMING vEGETABLES
3. Place removable cooking bowl with the
steaming tray into housing and cover
with the glass lid.
•
•
•
•
•
Smaller pieces will steam faster than
larger pieces.
4. Plug power cord into a 230/240-volt
power outlet and then switch on.
Try to keep vegetables to a standard size
to ensure even cooking.
5. Press the MENU SELECTOR button
to the RICE setting. The red light
will flash for a few seconds, then the
light will permanently illuminate and
cooking will commence.
Fresh or frozen vegetables may
be steamed.
If steaming frozen vegetables, do
not thaw.
6. When steaming is complete, remove
foods from the Risotto & Rice™. If further
steaming is required ensure sufficient
water is in the removable cooking bowl.
If not, add more hot water.
The size and shape of vegetables, as
well as personal taste, may call for
adjustments to the cooking time. If
softer vegetables are required, allow
extra cooking time.
7. If no further steaming is required, turn
the Risotto & Rice™ off at the power outlet
and then unplug power cord. Allow to cool
before cleaning.
•
Do not allow water or stock to reach the
stainless steel tray. The steaming will
not be effective.
WARNING
Always lift and remove the lid carefully,
angling it away from yourself to avoid
scalding from escaping steam.
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18
STEAMING
vEGETABLES
Artichoke
Asparagus
Beans
PREPARATION & TIPS
QUANTITy
COOKING TIME
30-35
12-14
remove hard outer leaves & stalk 2 medium
trim, leave as spears
2 bunches
250g
top and tail, leave whole
13-15
Beetroot small-medium trim, do not break skin
300g
12-13
Broccoli
Brussel Sprouts
Cabbage
Carrots
cut into florets
250g
8-10
cut a cross in the base
large pieces
375g
17-19
500g
10-12
14-16
cut into strips
3 medium
3 medium
3 stalks
1 cup dried
2 small cobs
300g
Capsicums
Celery
cut into strips
14-16
slice into strips
soak for 12 hours
whole corn cobs
whole, unwashed
peeled, leave whole
topped and tailed
5-6
Chickpeas
Corn
40-45
20-22
8-10
Mushrooms
Onions
6 medium
250g
20-25
4-5
Snow peas
Peas
fresh, peeled
frozen
250g
250g
8-10
4-5
Potatoes
all purpose, whole
new, whole
4(150-180g each) 35-40
Potatoes
6 (125g each)
300g
25-30
20-25
20-25
5
Sweet Potato Kumera
Pumpkin
cut into pieces
cut into pieces
300g
Spinach (English)
Squash (baby)
Turnips
leaves and stems cleaned
topped and tailed
½ bunch
350g
8
peeled, sliced & cut to 50g pieces 350g
sliced 350g
15-17
6
Zucchini
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19
STEAMING
•
•
Ensure fish fillets are in a single layer
and do not overlap.
HINTS ANd TIPS FOR STEAMING
FISH ANd SEAFOOd
Fish is cooked when it flakes easily with
a fork and is opaque in colour.
•
Season fish with fresh herbs, onions,
lemon etc. before cooking.
TyPE
SUGGESTIONS ANd TIPS
COOKING TIME
(MINUTES)
Fish – fillets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
8-10
15-20
12-14
– whole
– cutlets
Lobster – tails
Remove underside of shell
18-20
12-14
8-10
8-10
4-6
Mussels – in shell Steam until just opened
Clams and Pipis
Prawns – in shell
Scallops
Steam until just opened
Steam until pink
Steam until opaque
Oysters –
unopened
Steam until the top shell starts to open. If the top shell does 10-12
not completely open, it will need to be opened with a knife.
•
•
Remove visible fat and skin.
HINTS ANd TIPS FOR
STEAMING POULTRy
To obtain a browned appearance,
sear the chicken before steaming.
•
Select similar sized pieces of poultry for
even cooking.
•
Check poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.
•
For even cooking results arrange poultry
in a single layer.
TyPE
SUGGESTIONS ANd TIPS
COOKING TIME
(MINUTES)
Breast fillet
Drumstick
Thigh fillet
Place skin side up
20-25
Place thickest part to outside of the steaming tray
Place thickest part to outside of the steaming tray
30-35
18-20
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20
STEAMING
HINTS ANd TIPS FOR
STEAMING dUMPLINGS
•
•
Fresh or frozen dumplings and savoury buns can be steamed.
Place small pieces of baking paper, or cabbage or lettuce leaves, under the dumplings to
avoid sticking to the steaming tray.
TyPE
SUGGESTIONS ANd TIPS COOKING TIME (MINUTES)
BBQ pork or chicken buns
Dumplings – frozen
Dumplings – fresh
Cook from frozen
10-12
8-10
5-6
Separate before cooking
WARM’ SETTING
The Risotto & Rice™ will automatically switch to the WARM setting once the rice and risotto
functions have finished cooking. It will keep WARM for up to 5 hours on the RICE setting
and up to 30 minutes on the RISOTTO setting.
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21
CARE & CLEANING
for your Breville
Risotto & Rice™
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CARE & CLEANING
Switch off the Risotto & Rice™ at power
outlet and then unplug power cord.
Allow all parts to cool before removing
the removable cooking bowl. Wash the
removable cooking bowl, stainless steel
steaming tray and glass lid in hot, soapy
water, rinse and dry thoroughly.
Breville does not recommend that any
parts of your Risotto & Rice™ are washed in
a dishwasher as harsh detergents and hot
water temperatures may stain or distort the
removable cooking bowl and accessories.
Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage
the non-stick surface.
The housing can be wiped over with a damp
cloth and then dried thoroughly.
To prevent damage to appliance do not use
alkaline cleaning agents when cleaning, use
a soft cloth and a mild detergent.
NOTE
If rice has cooked onto the bottom of
the removable cooking bowl, fill the
bowl with hot, soapy water and leave
to stand for approximately 10 minutes
before cleaning.
WARNING
Do not immerse housing or power cord
in water or any other liquid as this may
cause electrocution.
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23
TROUBLESHOOTING
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TROUBLESHOOTING
PROBLEM
WHAT TO dO
the Risotto & Rice™ suddenly switches
off.
•
Ensure power plug is connected
properly to the appliance and to power
outlet.
•
The appliance has been stressed or
has overheated due to cooking
conditions. Reset the MENU
SELECTOR button to the desired
setting. Allow a few minutes for
appliance to reheat and continue
cooking.
the Risotto & Rice™ has switched
to WARM setting before cooking is
complete.
•
Re-set the MENU SELECTOR button
to the desired setting (SAUTÉ, RICE or
RISOTTO) and continue cooking. If you
need to reset the appliance, adjust the
cooking time accordingly.
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25
RECIPES
for your Breville
Risotto & Rice™
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RECIPES
Risotto Setting
CHICKEN RISOTTO WITH PESTO
ANd ROCKET
Serves 4
1. Stir in chicken stock, mixing well.
Cover with lid and press the MENU
SELECTOR button to the RISOTTO
setting.
INGREdIENTS
30g butter
300g chicken breast fillet, thinly sliced
1 Tablespoon oil
1 large onion, finely chopped
3 cloves garlic finely chopped
350g Arborio or Carnaroli rice
5 cups/1.25 litres chicken stock
L cup pesto
2. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
lid and stir through cooked chicken,
pesto, parmesan cheese and rocket.
Serve immediately with extra freshly grated
parmesan cheese.
¼ cup/30g grated parmesan cheese
50g wild or baby rocket leaves
extra L cup/40g grated parmesan cheese
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat 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 sauté for 3 to 4 minutes.
4. Remove lid, stir and cook for a further
3 to 4 minutes or until chicken is lightly
browned and cooked through. Remove
from bowl and keep warm.
5. Repeat with remaining chicken.
6. Heat remaining butter and oil until
butter is melted. Add onion and garlic,
cover with lid, cook for 3 to 4 minutes
or until onion has softened, stirring
occasionally.
7. Add rice, mix well, cover with lid, cook
for 2 to 3 minutes or until rice is glossy,
stirring occasionally.
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27
RECIPES
Risotto Setting
PRAWN ANd ASPARAGUS RISOTTO
1. Stir in chicken stock and pepper, mixing
well. Cover with lid and press the MENU
SELECTOR button to the RISOTTO
setting.
2. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
lid and stir through asparagus slices
and remaining 10g of butter Cover with
lid and leave on WARM setting for 5
minutes.
Serves 4
INGREdIENTS
40g butter
250g shelled, deveined green prawns
1 Tablespoon oil
1 onion, finely chopped
1 medium-large bulb of fennel, halved and
thinly sliced
350g Arborio or carnaroli rice
½ cup/125ml dry white wine
5 ½ cups/1.375 litres chicken or light fish stock
½ teaspoon ground white pepper
1 bunch asparagus, thinly sliced diagonally
2 Tablespoon fresh lemon juice
Finely grated rind of 1 lemon
3. Stir through lemon juice, lemon rind and
season with salt.
Serve immediately with prawns and
remaining thinly sliced fennel.
Sea salt to taste
METHOd
SAUTÉ Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add 10g of the butter, heat
for 1 minute or until melted.
3. Add prawns, cover with the lid and sauté
for 4 to 5 minutes or until prawns are
cooked, stirring occasionally. Remove
prawns from bowl and keep warm.
4. Add oil and 20g of the butter to
cooking bowl. Heat 1 minute or until
butter is melted.
5. Add onion and ¾ of the sliced fennel,
cover with lid, and sauté for 6 to 7
minutes or until fennel is tender. Stirring
occasionally.
6. Add rice, stir well, cover with the lid,
cook for 3 minutes, stirring occasionally.
7. Remove lid, stir in wine and cook
uncovered for 2 to 3 minutes, stirring
occasionally until all wine is absorbed.
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28
RECIPES
Risotto Setting
3 CHEESE RISOTTO WITH GARLIC
1. Stir in chicken stock, mixing well.
Cover with the lid and press the MENU
SELECTOR button to the RISOTTO
setting.
2. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
the lid and stir through grated cheeses
and mascarpone cheese. Season to taste
with pepper.
Serves 4
INGREdIENTS
20g butter
1 Tablespoon oil
3 cloves garlic, finely chopped
1 medium Spanish onion, finely chopped
350g Arborio or Carnaroli rice
½ cup/125ml dry white wine
5½ cups/1.375 litres chicken stock
1 cup grated gruyere or fontina cheese
½ cup/60g grated parmesan cheese
¼ cup mascarpone cheese
freshly ground pepper
Serve immediately with sprinkled
snipped chives.
TIP
1 bunch chives, snipped
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.
METHOd
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add butter and oil, heat for
1 minute or until butter has melted.
3. Add garlic and onion, cover with the
lid and saute for 3 to 4 minutes or until
onion has softened, stirring occasionally.
4. Add rice , mix well, cover with the lid,
cook for 2 to 3 minutes or until rice is
glossy, stirring occasionally.
5. Stir in wine, cook uncovered for 2 to 3
minutes or until all wine is absorbed,
stirring occasionally.
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29
RECIPES
Risotto Setting
PUMPKIN RISOTTO
7. Stir in pumpkin puree and remaining
3 cups of stock, mix well. Cover with the
lid and press the MENU SELECTOR
button to the RISOTTO setting.
8. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
lid and stir through remaining roast
pumpkin cubes and thyme leaves.
Serves 4
INGREdIENTS
500g pumpkin flesh, cut into 2cm cubes
3 Tablespoons olive oil
Salt and freshly ground pepper
5 cups/1.25 litres chicken stock
15g butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
350g Arborio or Carnaroli rice
1 Tablespoon chopped fresh lemon thyme leaves
½ cup/60g shaved parmesan cheese
9. Season to taste with salt and pepper and
serve immediately topped with shaved
parmesan cheese
METHOd
1. Place cubed pumpkin and 2 tablespoons
of the oil in a baking dish and mix well.
Sprinkle pumpkin with salt and pepper.
Bake at 200ºC for 20 minutes or until
golden brown and tender. Remove and
allow to cool.
2. Place ¾ of the cooled pumpkin pieces
into a blender with 2 cups of the chicken
stock and puree until smooth. Set
remaining pumpkin pieces aside.
Sauté Setting
3. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
4. Remove lid add remaining oil and butter,
heat 1 minute or until butter has melted.
5. Add onion and garlic, cover with the
lid and sauté for 3 to 4 minutes or until
onion has softened, stirring occasionally.
6. Add rice , mix well, cover with the lid,
cook for 2 to 3 minutes or until rice is
glossy, stirring occasionally.
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30
RECIPES
Risotto Setting
RISOTTO AL FUNGHI
7. Stir in stock, mixing well. Cover with
the lid and press the MENU SELECTOR
button to the RISOTTO setting.
8. When the Risotto & Rice™ switches to
the WARM setting, which will take about
20 to 30 minutes, remove the lid and
stir through grated pecorino cheese and
chopped sage Season to taste with salt
and pepper
Serves 4
INGREdIENTS
2 Tablespoons oil
30g butter
6 to 8 eschallots (French brown onions), finely
chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup/125ml dry white wine
Serve immediately.
6 cups/1.5 litres vegetable or chicken stock
½ cup/60g grated pecorino or parmesan cheese
2 Tablespoons chopped fresh sage
Salt and freshly ground pepper
NOTE
A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown,
Portobello, shiitake, field, oyster etc.
SAUTÉ Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes.
2. Remove lid, add oil and butter, heat
1 minute or until butter has melted.
3. Add chopped eschallots, cover with
a lid and cook for 3- 4 minutes until
eschallots have softened, stirring
occasionally.
4. Add mushrooms, cover with the lid and
cook for 3 minutes or until mushrooms
are slightly softened, stirring occasionally.
5. Add rice , mix well, cover with lid and cook
for 2 to 3 minutes, stirring occasionally.
6. Stir in wine, mixing well and cook
uncovered for 3 minutes or until all wine
is absorbed.
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31
RECIPES
9. Stir in wine, mixing well, cook uncovered
for 2 to 3 minutes or until all wine is
absorbed, stirring occasionally.
POLLO ANd LEMON RISOTTO
Serves 4
INGREdIENTS
3 Tablespoons oil
300g chicken breast fillet, thinly sliced
1 onion, finely chopped
3 cloves garlic, finely chopped
200g mushrooms, sliced or chopped
½ large red capsicum, diced
Risotto Setting
1. Stir in stock, mixing well, cover with the
lid and press the MENU SELECTOR
button to the RISOTTO setting.
2. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
the lid and stir through grated parmesan
cheese, lemon rind and parsley and
350g Arborio or Carnaroli rice
½ cup white wine
5 ½ cups/1.375 litres chicken stock
½ cup/60g grated parmesan cheese
2 teaspoons finely grated lemon rind
½ cup chopped fresh Italian parsley
Salt and ground white pepper
Extra ½ cup/60g shaved parmesan cheese
season to taste with salt and pepper.
Serve immediately with extra shaved
parmesan cheese.
METHOd
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add 1 tablespoon of the oil,
heat 1 minute.
3. Add half the chicken, cover with lid and
sauté for 3 to 4 minutes.
4. Remove lid, stir and cook for a further
3 to 4 minutes or until chicken is lightly
browned and cooked through. Remove
from bowl and keep warm.
5. Repeat with the remaining chicken.
6. Heat remaining oil for 1 minute. Add
onion and garlic, cover with lid, sauté
for 3 to 4 minutes or until onion has
softened , stirring occasionally.
7. Add mushrooms and red capsicum
stir well , cover with lid, cook for 2 to 3
minutes or until slightly softened.
8. Add rice , mix well, cover with the
lid and cook for 2 to 3 minutes,
stirring occasionally.
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32
RECIPES
Risotto Setting
vEGETABLE RISOTTO
1. Add canned tomatoes and their juice,
vegetable stock and pepper, mix well.
Cover with the lid and press the MENU
SELECTOR button to the RISOTTO
setting.
2. When Risotto & Rice™ has switched
to the WARM setting, which will take
about 20 to 30 minutes, remove lid and
stir through grated zucchini. Cover
with lid and leave on WARM setting for
3 to 5 minutes.
Serves 4
INGREdIENTS
2 Tablespoons oil
1 large leek, washed and thinly sliced
3 cloves garlic, finely chopped
½ large red capsicum, diced
150g button mushrooms, halved or quartered
350g Arborio or Carnaroli rice
½ cup/125ml white wine
440g can diced tomatoes
4 cups/1 litre vegetable stock
¼ teaspoon freshly ground black pepper
1 ½ cups grated zucchini
3. Stir through grated parmesan cheese,
chopped thyme leaves and pine nuts.
Season with salt and serve immediately.
½ cup/60g grated parmesan cheese
2 Tablespoons finely chopped thyme or parsley
2 Tablespoons toasted pine nuts
Sea salt to taste
NOTE
Most of the recipes have been tested
using light olive oil, however other
types of oil can be used .
METHOd
Sauté Setting
NOTE
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
Care needs to taken when removing
lid from Risotto & Rice™ as steam from
lid and steam vent could burn.
2. Remove lid, add 1 tablespoon of the oil,
heat 1 minute.
3. Add leek and garlic, cover with lid and
cook for 5 minutes or until leek has
softened, stirring occasionally.
4. Stir in red capsicum and mushrooms,
cover with lid and cook for 3 minutes,
stirring occasionally.
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.
5. Add rice, mix well, cover with lid and
cook for 3 minutes, stirring occasionally.
6. Stir in wine, mixing well and cook
uncovered for 2 to 3 minutes or until all
wine is absorbed.
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33
RECIPES
Risotto Setting
THyME, BARRAMUNdI ANd
PEA RISOTTO
Serves 4
1. Stir in stock, mixing well. Cover with lid
and press MENU SELECTOR button to
the RISOTTO setting. Cook for 18 to 20
minutes or until most of the liquid has
been absorbed. Stirring occasionally.
INGREdIENTS
20g butter
1 Tablespoon oil
2. Remove the lid and stir through
2 leeks, washed and thinly sliced
2 cloves garlic, finely chopped
300g Arborio or carnaroli rice
1 cup/250ml dry white wine
1 litre/4 cups chicken or fish stock
400g fresh barramundi fillets cut into 3cm cubes
250g fresh peas or frozen peas, thawed
1 teaspoon finely grated lemon rind
1 Tablespoon fresh lemon juice
2 Tablespoons chopped fresh dill
Salt and ground white pepper
Lemon wedges to serve
barramundi pieces. Cover with the lid.
3. When Risotto & Rice™ has automatically
switched to WARM setting, which will
take about 5 to 10 minutes, remove lid
and stir through peas, lemon rind, lemon
juice and chopped dill. Season to taste
with salt and pepper.
Serve immediately with wedges of lemon
TIP
Any type of firm white boneless fish
fillets can be used in this recipe.
METHOd
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add butter and oil, heat for
1 minute or until butter has melted.
3. Add leeks and garlic cover with lid, sauté
for 4 to 5 minutes or until leeks have
softened, stirring occasionally.
4. Add rice, mix well, cover with lid and
cook for 2 to 3 minutes or until rice is
glossy, stirring occasionally.
5. Stir in wine, cook uncovered for 2 to 3
minutes or until all the wine is absorbed,
stirring occasionally.
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34
RECIPES
vANILLA RISOTTO
Serves 4 to 6
TIP
This risotto can be layered when cool
with fruit in glass dishes and chilled
until ready to serve. The addition of
Mascarpone cheese is optional, it will
give a richer, creamier risotto.
INGREdIENTS
300g arborio or carnaroli rice
2 ½ cups water
2 cups/500ml milk
1 cup/250ml cream
1 teaspoon vanilla bean paste or 2 teaspoons
vanilla essence
½ cup caster sugar
CREAMy COCONUT RISOTTO
Serves 4 to 6
½ cup Mascarpone cheese, (optional)
INGREdIENTS
200g Arborio or carnaroli rice
4 cups/1 litre water
Poached fruit to serve (peaches, nectarines,
rhubarb, raspberries etc.)
METHOd
2 Tablespoons white sugar
SAUTÉ Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Add rice, cover with lid, cook for
2 minutes, stirring occasionally
Risotto Setting
1. Stir in water, mixing well, cover with
lid and press the MENU SELECTOR
button to the RISOTTO setting. Cook
until all water is absorbed, approx. 8 to 9
minutes, stirring occasionally.
2. Remove the lid, stir in milk, cream,
vanilla bean paste and caster sugar,
mixing well. Continue cooking without
the lid, stirring occasionally.
3. When Risotto & Rice™ has automatically
switched to the WARM setting , which
will take about 10 to 15 minutes, stir in
mascarpone cheese and mix well.
4. Serve immediately with fresh poached
fruit or berries
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35
RECIPES
1 Tablespoon brown sugar
¼ teaspoon salt
270ml can coconut cream
¼ cup toasted coconut
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.
METHOd
NOTE
SAUTÉ Setting
Do not leave any of the Risotto recipes
on WARM setting for longer than 30
minutes or risotto may become too
dry and thick. If this does occur, add a
little extra hot stock or hot water, stir
gently through and serve immediately.
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Add rice, cover with lid, cook for
2 minutes, stirring occasionally.
Risotto Setting
1. Stir in water, mixing well, cover with lid
and press the MENU SELECTOR button
to the RISOTTO setting. Cook until
most of the water is absorbed, approx. 10
to 12 minutes, stirring occasionally.
2. Remove lid, add sugars, salt and coconut
cream and continue cooking without the
lid, stirring occasionally.
3. When Risotto & Rice™ has switched to
the WARM setting, which will take about
10-15 minutes, stir well and serve hot or
cold sprinkled with toasted coconut.
TIP
This risotto is delicious served with
sliced banana or fresh fruit.
TIP
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36
RECIPES
Rice Setting
TURKISH PILAF
1. Stir in stock, mixing well, cover with lid
and press the MENU SELECTOR button
to the RICE setting.
2. When Risotto & Rice™ has automatically
switched to the WARM setting , which
should take about 15 to 20 minutes,
remove lid and discard the bay leaf.
Serves 4 -6
INGREdIENTS
2 Tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cardamom seeds, finely crushed
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bay leaf
3. Stir in pistachio nuts, apricots, currants
and coriander.
Serve hot or warm.
½ teaspoon salt
450g Basmati rice, washed and well drained
4 cups/1 litre chicken or vegetable stock
½ cup shelled pistachio nuts, chopped
1 cup dried apricots, chopped
¾ cup currants
1⁄3 cup chopped coriander leaves
METHOd
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add oil, heat 1 minute.
3. Add onion, garlic, spices and salt. Cover
with the lid and sauté for 3 to 4 minutes
or until onion has softened slightly and
spices are fragrant, stirring occasionally.
4. Add washed rice , stir well, cover
with lid, cook for 2 to 3 minutes,
stirring occasionally.
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37
RECIPES
Rice Setting
SEAFOOd PAELLA
1. Stir in stock and canned tomatoes,
mixing well, cover with lid and press the
MENU SELECTOR button to the RICE
setting.
2. Cook for 10 to 15 minutes, or until most
of the liquid had been absorbed, stirring
occasionally.
Serves 4
INGREdIENTS
¼ cup/60ml olive oil
1 large red onion, chopped
3 cloves garlic, finely chopped
½ teaspoon smoked paprika
¼ teaspoon chilli powder
300g short grain white rice
3 ½ cups/875ml chicken or seafood stock
440g can diced tomatoes
500g mixed seafood ( peeled green prawns,
calamari, octopus, mussel meat, boneless white
fish fillets, cubed)
½ cup chopped, roasted red capsicum
200g green beans, sliced
3. Stir through seafood , capsicum and
beans. Cover with the lid.
4. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 10 to 15 minutes, stir
through lime juice and season to taste
with salt and pepper.
5. Cover with lid, allow rice to stand for
5 minutes.
1 Tablespoon fresh lime or lemon juice
Salt and freshly ground black pepper
2 Tablespoons chopped parsley
6. Spoon into a large serving dish and
sprinkle with chopped parsley to serve.
METHOd
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add oil, heat 1 minute. Add
onion, garlic, smoked paprika and chilli
powder, cover with lid and cook for 3 to
4 minutes or until onion has softened
slightly, stirring occasionally.
3. Add rice, mix well, cover with lid and
cook for 2 to 3 minutes or until rice is
glossy, stirring occasionally.
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38
RECIPES
SUSHI RICE
SUSHI ROLLS
6 sheets Nori seaweed
Prepared Sushi Rice( see recipe)
Wasabi paste, to taste
Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
INGREdIENTS
600g short grain sushi rice, washed and drained
4 cups/1 litre water
2 Tablespoons rice vinegar
2 Tablespoons caster sugar
½ teaspoon salt
Extra 1 Tablespoons rice vinegar
METHOd
Shredded carrot
Cooked prawns
Finely shredded lettuce
Mayonnaise
Rice Setting
1. Place washed rice and water into the
removable cooking bowl. Cover with
the lid.
METHOd
2. Press the MENU SELECTOR button to
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper or a
bamboo rolling mat.
the RICE setting.
3. When Risotto & Rice™ has automatically
switched to the WARM setting ,which
will take about 10 to 15 minutes, allow to
stand covered on the WARM setting for
10 minutes
2. Spread a portion of the rice over a third
of the Nori sheet, leaving a border.
3. Spread a very thin layer of wasabi paste
in a narrow line down the centre of the
rice. Top with a selection of fillings.
4. Remove lid and spoon rice into a large
shallow dish, set aside
4. Using the paper or mat as a guide, roll
up the Nori sheet firmly to enclose the
filling. Press to seal the edges.
5. Place the roll seam side down on a
chopping board and using a very sharp
knife, cut the roll into small portions.
5. Heat vinegar, sugar and salt in a small
saucepan over a low heat until sugar
dissolves. Sprinkle vinegar mixture over
rice and mix well. Allow rice to cool
completely before using.
6. Repeat with remaining Nori sheets
TIP
and filling.
Some sushi recipes require the rice to
be shaped by hand. To do this combine
1 tablespoon rice vinegar with ¼ cup
water. Use this mixture to keep hands
wet while shaping rice.
7. Cover and refrigerate until ready to serve.
Serve as soon as possible after preparing
TIP
Any leftover Sushi rice can be frozen
for later use.
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39
RECIPES
THAI BROWN RICE SALAd
TROPICAL MANGO RICE
Serves 4 - 6
Serves 4 -6
INGREdIENTS
INGREdIENTS
2 Tablespoons oil
2 cloves garlic, crushed
6 green onions, thinly sliced
275g short grain white rice, washed and drained
1 cup/250ml mango nectar
1 cup/250ml water
300g long or short grain brown rice,
washed and rinsed well
4 cups/1 litre chicken stock
200g snow peas, sliced
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon sesame oil
450g can sliced peaches, drained, juice reserved
2 teaspoons finely grated lime rind
½ cup/125ml coconut cream
¼ cup/60ml passionfruit pulp
1 Tablespoon cinnamon sugar
METHOd
2 Tablespoons Sweet Thai Chilli sauce
2 Tablespoons rice wine vinegar
¼ cup toasted slivered almonds
Rice Setting
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach
slices aside) into the removable cooking
bowl, mixing well . Cover with lid.
METHOd
Sauté Setting
2. Press the MENU SELECTOR button to
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add oil, heat 1 minute. Add
garlic, green onions and rice, cover with
lid, cook for 3 minutes or until onion has
softened slightly, stirring occasionally.
the RICE setting.
3. When Risotto & Rice™ has automatically
switched to the WARM setting, stir
through lime rind, coconut cream and
passionfruit pulp. Cover with lid and
stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar
Rice Setting
1. Stir in stock, mixing well. Cover with lid
and press the MENU SELECTOR button
to the RICE setting.
2. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 10 to 15 minutes, stir
through snow peas and spoon rice
mixture into a serving dish.
3. Combine balsamic vinegar, soy sauce,
sesame oil, sweet chilli sauce and rice
wine vinegar. Toss lightly through rice
with almonds
Serve warm or cold
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40
RECIPES
STEAMEd WHOLE FISH WITH
GINGER ANd SHALLOT
STEAMEd CHICKEN WITH GINGER
ANd SPINACH
Serves 2
Serves 2
300-400g whole snapper or bream, cleaned
and scaled
INGREdIENTS
2cm piece fresh ginger, peeled and cut into
thin strips
1 lime, sliced
½ bunch coriander, root section removed
3 cups/750ml water
2 Tablespoons soy sauce
1 Tablespoon peanut oil
3 green onions, finely sliced
1 Tablespoon finely chopped fresh ginger
½ bunch coriander, finely chopped
2 x 200g chicken breast fillets with skin on
1 cup/250ml Green Ginger Wine
3 cups/750ml water
200g baby spinach
1 punnet (50g) baby corn
1 Tablespoon soy sauce
1. Wash and dry the fish. Cut 2 slits at a 45º
angle through each side of the fish. Place
some of the ginger and a slice of lime
into each slit.
METHOd
1. Mix together ginger and coriander.
Spread the mixture under the chicken
skin.
2. Place breast fillets in a single layer into
a shallow dish. Pour over ginger wine,
cover and marinate for 20 minutes.
2. Place the coriander into the cavity of
fish. Place fish into steaming tray.
Rice Setting
1. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
Rice Setting
1. Place water into removable cooking
bowl. Cover with lid and press the
MENU SELECTOR button to the RICE
setting.
2. When water has come to the boil, place
the chicken into steaming tray and place
the steaming tray into the removable
cooking bowl.
2. Press the MENU SELECTOR button to
the RICE setting.
3. Steam fish for about 15 minutes or until
cooked when tested.
4. Remove fish from steaming tray and
place onto a serving platter.
5. Combine soy sauce, oil and shallots,
3. Cover with lid and cook for 15 to 20
minutes or until chicken is cooked when
tested. Remove chicken and keep warm.
pour over fish and serve immediately.
4. Place spinach and corn into steaming
tray. Ensure sufficient water is in
removable cooking bowl, adding extra
water if necessary.
5. Cover with lid. Cook for 4 to 5 minutes
or until spinach has just wilted and corn
is heated through.
Serve the chicken over the vegetables with a
drizzle of soy sauce
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41
RECIPES
Rice Setting
STEAMEd SALMON WITH TOMATO,
BASIL SALSA
Serves 4
1. Wash and dry removable cooking bowl
and place back into Risotto & Rice™.
Pour water into cooking bowl.
2. Place salmon fillets into steaming tray
and sprinkle with salt and pepper.
Place steaming tray into removable
cooking bowl.
3. Cover with lid and press the MENU
SELECTOR button to the RICE setting.
Steam for approx. 6 to 8 minutes for
medium done or approx. 10 minutes for
well done fish.
INGREdIENTS
1 Tablespoon oil
3 green onions, chopped
¼ cup/60ml white wine vinegar
2 large ripe tomatoes, diced
10 basil leaves, finely sliced
1 Tablespoon balsamic vinegar
2 Tablespoons light olive oil
2 x 150g salmon fillets
Salt and freshly ground pepper
3 cups/750ml water
4. Remove salmon and place on a serving
plate. Spoon over Tomato and Basil
Salsa and serve.
METHOd
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove the lid, add oil, heat 1 minute.
Add green onions, cover with lid and
sauté for 2 to 3 minutes until onion has
softened slightly, stirring occasionally.
3. Add white wine vinegar and bring
mixture to the boil, allow to boil
uncovered until mixture has reduced
by half.
4. Add tomatoes, cook for 1 minute.
Remove cooking bowl from appliance
and pour tomato mixture into a bowl to
cool. When completely cooled, stir in
basil, balsamic vinegar and oil. Season to
taste with salt and pepper.
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42
RECIPES
vEGETABLES IN PEANUT SAUCE
PEANUT SAUCE
Serves 4
Makes approx. 1 cup
INGREdIENTS
INGREdIENTS
1 bunch baby bok choy, washed and trimmed
1 small head broccoli, cut into florets
10 snow peas, trimmed
2 carrots, peeled and thinly sliced
300g very firm tofu, cubed
1 onion, roughly chopped
2 cloves garlic, finely chopped
2 cm pieces fresh ginger, peeled and chopped
2 Tablespoons oil
1 teaspoon Malay style curry powder
1 Tablespoon soy sauce
3 cups/ 750ml water
1 cup/250ml peanut sauce (recipe below)
¼ cup crunchy peanut butter
2 teaspoon brown sugar
1 teaspoon chilli paste
METHOd
1 cup/250ml coconut milk
Rice Setting
1. Place vegetables and tofu into
METHOd
steaming tray.
1. Place onion, garlic and ginger into a
food processor and process until very
finely chopped.
2. Heat oil in a saucepan over medium
heat. Add onion mixture and cook for 5
to 6 minutes or until light golden brown.
2. Place water into the removable cooking
bowl, cover with lid and press the MENU
SELECTOR button to the RICE setting.
3. When water is boiling, place the
steaming tray into the removable
cooking bowl, cover with lid and cook
for 4- 5 minutes or until vegetables are
slightly cooked but still quite crunchy
and tofu is heated through.
3. Add curry powder and soy sauce, stir well.
4. Add peanut butter, brown sugar and
chilli paste, cook for 1 minute.
5. Stir in coconut milk, lower heat and
simmer for 3 to 4 minutes or until sauce
is desired consistency.
4. Place vegetables and tofu onto a
serving plate and spoon over warm
Peanut Sauce.
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43
Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail: PO Box 22
Botany, NSW, 2019
AUSTRALIA
Mail: Private Bag 94411
Greenmount, Auckland
NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
(02) 9384 9601
Fax:
0800 288 513
Email: Customer Service:
Email: Customer Service:
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2010.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
Model BRC520 Issue - B11
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