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Risotto met pompoen en spinazie
Gestoomde chinese knoflookgarnalen
1. Verwarm de oven voor op Hetelucht 220 °C. Schud
de pompoen door de olie, verspreid hem over de ge-
ëmailleerde bakplaat op het onderste niveau. Bak 35–40
minuten op Hetelucht 220 °C.
2. Doe de ui en boter in de casserole op de ovenbodem.
Kook 6 minuten op Combi 1. Voeg de rijst en bouillon
toe en kook 10 minuten op 1000 W, roer door en zet
nog eens 10 minuten in de oven op 1000 W.
3. Roer de pompoen, salie, peper en zout naar smaak,
wijn en parmezaanse kaas erdoor. Zet het weer op de
ovenbodem, zonder afdekking. Leg de spinazie op het
glazen plateau op het bakrooster op het bovenste ni-
veau. Kook 4 minuten op Combi 1.
4 I
1 uur 30 min.
1. Spoel de garnalen grondig af. Meng de sojasaus,
knoflook en brandewijn. Schik de garnalen in een
ondiepe schaal en bedek ze met het sojasausmeng-
sel. Kook 12–17 minuten op de bodem van de oven
op Stoom 1 totdat ze ondoorzichtig zijn geworden.
Warm opdienen.
4 I
20 min.
INGREDIËNTEN
1 muskaatpompoen,
geschild en in stukken
gesneden
15 ml olijfolie
1 ui, gesnipperd
40 gr boter
250 gr risottorijst
450 ml hete groentebouillon
15 gr salie
zout en peper
45 ml witte wijn
50 gr parmezaanse kaas,
geraspt
130 gr spinazie
SCHAAL 1x grote Pyrex
®
-casserole
ACCESSOIRE Geëmailleerde bakplaat,
bakrooster, glazen plateau
Vul het waterreservoir
INGREDIËNTEN
20 (240 gr) grote, rauwe
tijgergarnalen
30 ml lichte sojasaus
5 teentjes knoflook, geplet
1 tl brandewijn
SCHAAL 1x mengkom,
1x grote ondiepe Pyrex
®
-schaal
ACCESSOIRE
Vul het waterreservoir
Experience-fresh.eu
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snel & gezond
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  • is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58

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