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Turbotronic TT-DPC9 Manual

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17
BARLEY RISOTTO WITH CHICKEN
AND MUSHROOMS
Cooking time: 20 minutes
Ingredients:
• 2 tbsp of olive oil
• 2 large shallots, finely sliced
• 1 garlic clove, chopped
• 3 skinless chicken breasts, cut into chunks
• 300g pearl barley
• 250ml dry white wine
• 400g chestnut
mushrooms, left whole or halved if large
• 1 tbsp fresh thyme leaves
• 1 litre chicken stock
• 3 tbsp grated parmesan, thyme leaves
and parmesan shavings to serve
Instructions:
1. Press the SAUTE FUNCTION and add the olive oil in the TurboChef Pot.
2. Saute the shallots and garlic with some seasoning for 5 minutes, then stir in the
chicken and cook for 2 minutes with lid off. Press SAUTE FUNCTION and adjust timer
for 3 minutes. If further cooking is required, press CANCEL and press the SAUTE
FUNCTION for another 3 minutes of cooking time.
3. Add the barley and cook for 1 minutes.
4. Pour in the wine and stir until it is absorbed.
5. Add the mushrooms and thyme.
6. Pour over the stock.
7. Press CANCEL.
8. Close the lid and set pressure release valve to closed. Press RICE FUNCTION and
adjust timer to 20 minutes.
9. Stir in the grated parmesan and serve immediately, with thyme leaves and parmesan
shavings scattered over.
Serves
4RISOTTO
Cooking time: 10 minutes
Ingredients:
• 350ml chicken stock
• 2 tbsp olive oil
• 3 spring onions, topped, tailed and sliced
• salt
• 200g Arborio rice
• 3 tbsp white wine
• pinch of saffron or 1/2 tsp dried thyme
• 10g butter
• 125g grated Parmesan, dived into 2
• fresh thyme or parsley to serve
Instructions:
1. Add the olive oil and spring onion, along with
a good pinch of salt, to the TurboChef Pot.
Saute using the SAUTE FUNCTION with lid
off, until the onion is translucent, about 2 minutes. Press SAUTE FUNCTION and
adjust timer for 3 minutes. If further cooking is required, press CANCEL and press
the SAUTE FUNCTION for another 3 minutes of cooking time.
2. Add the rice and continue to stir for another 2 or 3 minutes, or until the rice is just slightly
toasted.
3. Add the wine to the pot, followed by the saffron or thyme, and stir until it has been
absorbed, about 1 minutes.
4. Add the stock.
5. Press CANCEL.
6. Close the lid and set pressure release valve to closed and press the RICE FUNCTION,
adjust timer to 10 minutes.
7. If needed, cook the risotto further to absorb the stock or add more stock (or water) if
too dry. While the risotto is still a little wet, add the butter and ½ the parmesan.
Stir. Taste to see if it needs more salt.
8. Remove from heat and stir in fresh herbs.
9. Serve topped with the remaining parmesan.
Serves
2
Rice & Pasta
… 17 …


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