Aigostar 8433325504007 Manual De Instrucciones página 19

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Using the cup provided place two measures into the Multi
Cooker bowl. Add the salt and the sugar- this means you
get a good start to your end flavor from the start of the
cooking process. Fill with water to the 1 line on the bowl
marked porridge. Close the lid an select the porridge/
risotto option. It will take 1 hour. If you are doing less
reduce by 15 minutes per less oats. If you feel the urge
you can stir it during the process but only if you want to.
Top Tip: this batch will serve 6 easily so you can pop it in
the fridge once cooled and use it over a couple of days...
mmmm.
You could add chopped dried apricots or halved prunes
(stoned) into the mix when there are about 15 minutes left
to cook if you fancy an alternative to your porridge!
Nutty Porridge
cup rolled oats
Water
120ml milk
3 tbsp desiccated coconut
1 tsp cinnamon
To serve
Golden syrup
Nibbed almonds
Place the oats, cinnamon, milk, and coconut in your Multi
Cooker. Add enough water to reach the line on the
porridge scale. Select the porridge/ risotto program. When
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finished, drizzle over a little golden syrup and sprinkle
nibbed almonds on the top. Serve immediately.
Multi-Cooker beetroot risotto
2 tbsp olive oil
400g beetroot, fresh
1 onions
2 cloves garlic
250g Arborio rice for risotto
250ml white wine
1 tsp thyme fresh
900ml vegetable or chicken stock
To finish
100g plain low fat yoghurt
1 tbsp parsley finely chopped
1 tbsp butter
Firstly turn your Multi Cooker and select the porridge/
risotto program. Finely chop the garlic cloves, onions and
peel and chop the beetroot into small cubes. Place them
into the Multi Cooker and sauté for around 10 minutes
until the onions have softened. Add the rice and stir well.
Close the lid and allow to cook for another 3-4 minutes.
Add the wine, stir and again allow to cook for 3-4 minutes.
Add the chopped thyme and hot stock. When the
program has finished, test the rice to make sure it is
cooked- it should have a slight bite to it but not hard. If
not quite done add a little water and extend the cooking
time for a couple of minutes. Stir in the butter-this gives
the risotto its shine. Serve with a dollop of the yoghurt
and sprinkle with parsley. This is a really good as a starter
or as a light lunch option.
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