This is a recipe which I tried out recently and really, really loved it. There does look like a bit of in and out of the microwave going on, but it was really very easy. Then because of the beautiful nature of the baker it looked absolutely stunning to serve too! A recipe to impress with, while secretly knowing that it really didn’t take you much effort at all!!
1 onion, (about 100 g prepared weight)
175 g Arborio risotto rice
1 tablespoon olive oil
100 g dry-cured Spanish chorizo sauasge, diced
1-2 cloves garlic, pressed
800 ml hot chicken stock
65 g sun-dried tomatoes packed in oil (drained weight), drained
40 g Parmigiano Reggiano cheese
1-2 tablespoon finely chopped fresh parsley
Finely chop onion using Food Chopper. Place onion, rice, olive oil, chorizo and garlic pressed using Garlic Press in Round Covered Baker; Mix well using Small Mix ‘N Scraper®. Cover with lid; microwave on HIGH 3 – 4 minutes or until onion is translucent, stirring halfway through cooking time. Remove baker from microwave oven using Oven Mitts (see Cook’s Tip); stir in 500 ml of the hot stock and mix well. Microwave, covered, on HIGH 9 – 10 minutes so stock simmers and rice absorbs almost all of stock, stirring after 5 minutes.
Meanwhile, dice sun-dried tomatoes on Cutting Board using Utility Knife. Remove baker from microwave oven; add sun-dried tomatoes and remaining hot stock and mix well. Microwave, uncovered, on HIGH 9 – 10 minutes or until rice is tender and almost all of stock has been absorbed.
Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater. Remove baker from microwave oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture. Serve.
Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g
Cook’s Tip: The baker becomes very hot during cooking, so it is essential to use Oven Mitts when removing the baker from the microwave oven.
Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.
Substitute the hot chicken stock with hot vegetable stock, if desired.
© null The Pampered Chef used under license.