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Place vegetables, rice, wine and stock in a large microwave safe container. Cook uncovered on high for 10 minutes. Stir and add the meat with the white part of spring onions. Cook for another 10 minutes. Stir in the Parmesan cheese and butter, season to taste. Cover and stand for 5 minutes.
Method. Using a searing slow cooker (or pan on stovetop) melt butter and add bacon, chicken, garlic and cook over high heat for approx. 5-10mins or until chicken is just cooked. If using a pan add these ingredients to slow cooker now. If using searing slow cooker on stove or in unit, turn it back to slow cook setting now.
Heat oil in fry-pan, add mushrooms, onion, garlic and bacon and sauté for 5 minutes, remove and set aside. Add rice to fry-pan in a small amount of oil and cook stirring for 5 minutes or until colour changes. The rice becomes slightly transparent. Add 1 cup of stock at a time, cook until moisture is absorbed between additions.
Method. In a large frypan, heat oil and butter. Add onion and garlic and cook for 3 minutes until translucent. Add rice and stir to combine. Pour in wine and allow it to bubble up and reduce. Decant contents of frypan into slow cooker. Top with chicken. Please select another video from the recommendations list. Beginning of dialog window.
Method. Preheat oven to 160C (150C fan forced). Cut the skinned chorizo in chunks and place in a food processor. Process until it resembles mince. Using an ovenproof pan, add the olive oil and onion and cook until softened. Turn up the heat and fry off the chorizo. Please select another video from the recommendations list.
This modal can be closed by pressing the Escape key or activating the close button. Place rice, stock, butter, pumpkin, onion and bacon in an ovenproof dish and stir gently to combine. Cover with foil or lid and bake for 30 minutes or until rice is soft. Stir in Parmesan, salt, pepper and parsley, then serve. View all notes.
Method. Preheat oven to 200C. Place butter, bacon, shallots, garlic, rice, chicken, capsicum, stock and pepper into a large casserole dish (6-cup plus) and stir to combine. Please select another video from the recommendations list. Beginning of dialog window.
Preheat oven to 200C. Place pumpkin in a roasting pan, toss through 1 tablespoon oil and bake for 20-30 minutes until soft and golden. Meanwhile, place stock in a saucepan, bring to the boil, reduce heat to low and simmer to keep warm. Heat 1 tablespoon oil in a saucepan over medium to high heat and cook chicken for 5 minutes or until browned.
Sprinkle with sea salt and ground black pepper. Cover and set aside. In large, deep pan over moderate heat, melt butter. Remove pan from heat and sauté garlic for 1 minute. Return pan to heat, add rice and stir for 1 minute to soak up butter. Add wine, simmer and stir until just evaporated.
Add the cubed pumpkin, cooking until soft. Remove and set aside. Add onion to a frypan and saute. Add rice and fry for a further 1-2 minutes with a little butter and the wine. Gradually add stock and water, stirring until absorbed but still moist. Whilst risotto is cooking place pinenuts on a tray and bake at 180C for about 5 minutes or until ...
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