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Butternut Squash Risotto
1. Preheat oven Convection 220 °C. Toss the squash
INGREDIENTS
1 butternut squash,
with the oil, scatter onto enamel shelf in lower shelf
peeled and cut into chunks
position. Cook on Convection 220 °C for 35–40 minutes.
15 ml olive oil
1 onion, chopped
2. Place onion and butter in casserole on base of oven.
40 g butter
Cook on Combi 1 for 6 minutes. Add rice and stock,
250 g risotto rice
cover and cook on 1000 W for 10 minutes, stir and
450 ml hot vegetable stock
return to oven and cook on 1000 W for 10 minutes.
15 g sage
salt and pepper
3. Add squash, sage, season, wine and parmesan, stir.
45 ml white wine
Return to base of oven, uncovered. Place spinach on
50 g parmesan, finely grated
glass tray on wire shelf in upper shelf position. Cook
130 g spinach
on Combi 1 for 4 minutes.
DISH 1x large Pyrex
Casserole dish
®
4 I
ACCESSORY Enamel shelf, Wire shelf,
Glass tray
Fill water tank
1 h 30 min
Steamed Garlic Prawns Chinese-Style
1. Wash prawns thoroughly. In a bowl, mix the soy
INGREDIENTS
20 (240 g) large
sauce, garlic and brandy. Arrange the prawns in a
raw tiger prawns
shallow dish, and cover with the soy sauce mixture.
30 ml light soy sauce
Cook on base of oven on Steam 1 for 12–17 minutes,
5 cloves garlic, crushed
until opaque. Serve hot.
1 tsp brandy
4 I
DISH 1x mixing bowl,
1x large Pyrex
rectangular dish
®
ACCESSORY –
Fill water tank
20 min
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