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Risotto à la courge Butternut,
à la sauge et aux épinards
Crevettes vapeur à l’ail à la chinoise
1. Préchauffez le four en mode Convection 220 °C.
Mélangez la courge avec l’huile, répartissez les mor-
ceaux sur la lèchefrite émaillée à la position basse.
Faites cuire en mode Convection 220 °C pendant
35–40 minutes.
2. Mettez l’oignon et le beurre dans la cocotte au fond
du four. Faites cuire sur Combi 1 pendant 6 minutes.
Ajoutez le riz et le bouillon, couvrez et faites cuire à
1000 W pendant 10 minutes. Remuez et remettez au
four pour une cuisson supplémentaire de 10 minu-
tes à 1000 W.
3. Ajoutez la courge, la sauge, l’assaisonnement, le vin
et le parmesan, et mélangez. Remettez au fond du four
à découvert. Mettez les épinards sur le plateau en ver-
re sur l’étagère métallique et enfournez à la position
haute. Faites cuire sur Combi 1 pendant 4 minutes.
4 I
1 h 30 min
1. Lavez soigneusement les crevettes. Dans un bol,
mélangez la sauce soja, l’ail et le cognac. Disposez les
gambas dans un plat peu profond et recouvrez-les du
mélange de sauce soja. Faites cuire dans fond du four
en mode Vapeur 1 pendant 12–17 minutes jusqu‘à ce
que les gambas deviennent opaques. Servez chaud.
4 I
20 min
INGRÉDIENTS
Courge musquée, pelée et
découpée en morceaux
15 ml d‘huile d’olive
1 oignon haché
40 g de beurre
250 g de riz pour risotto
450 ml de bouillon de
légumes chaud
15 g de sauge
sel et poivre
45 ml de vin blanc
50 g de parmesan
fraîchement râpé
130 g d’épinards
PLAT 1 grande cocotte Pyrex
®
ACCESSOIRE Lèchefrite émaillée,
Étagère métallique, Plateau en verre
Remplissez le réservoir d’eau
INGRÉDIENTS
20 (240 g) grosses
gambas crues
30 ml de sauce soja
5 gousses d‘ail, écrasées
1 c. à café de cognac
PLAT 1 bol pour mélanger,
1 grand plat Pyrex
®
peu profond
ACCESSOIRE
Remplissez le réservoir d’eau
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  • is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58

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