RISOTTO NAPOLETANA:
On the table in 30 min
INGREDIENTS:
2 tbsp olive oil
1 large (200g) onion, chopped
1-1/2 cups (300g) arborio rice
400 g can tomatoes
3 cups (750ml) boiling water
100 g thin slices spicy salami, chopped coarsely
1/4 cup (35g) sliced sun-dried tomatoes in oil, drained
1/2 cup (60g) seeded black olives, sliced
1/2 cup (40g) coarsely grated parmesan cheese
METHOD:
- Combine oil and onion in large microwave-safe bowl; cook, uncovered, on HIGH (100%) 5 minutes, stirring once during cooking. Stir in rice; cook, uncovered, on HIGH (100%) 1 minute.
- Add undrained crushed tomatoes and the boiling water; cook, covered, on HIGH (100%) 10 minutes, stirring twice during cooking. Stand, covered, 5 minutes. Stir in remaining ingredients.
ASPARAGUS AND CHICKEN RISOTTO:
On the table in 25 min
INGREDIENTS:
300 g asparagus, chopped
2 tbsp olive oil
1-1/2 cups ( 300 g ) arborio rice
1 clove garlic, crushed
4 cups ( 1 litre ) boiling chicken stock
2 cups ( 340 g ) coarsely chopped cooked chicken
1/4 cup ( 20 g ) coarsely grated parmesan cheese
1/4 cup ( 60 ml ) cream
METHOD:
- place asparagus in large microwave- safe bowl; cook, covered, on HIGH (100%) 1 minute.
- Rinse asparagus under cold water; drain.
- Combine oil, rice and garlic in large microwave - safe bowl; cook, covered, on HIGH( 100%) 1 minute.
- Add 2 cups ( 500 ml) boiling stock; cook, covered, on HIGH (100%) 5 minutes. Add remaining boiling stock; cook, covered, on HIGH (100%) 5 minutes, stirring twice during cooking.
- Gently stir asparagus and remaining ingredients into risotto; cook, covered, on HIGH (100%) 2 minutes, stand, covered, 5 minutes.
