October 26, 2014

Flavourful Stew made in the Breville Risotto Plus

I made this hearty, flavourful stew in the Breville Risotto Plus cooker. I found it awesome that I can sauté, steam, make rice and risotto, as well as use it as a slow cook all in the same bowl with this Risotto Plus. I really like how the food caramelizes and cooks in the sauté mode, which I can then switch to either rice, steam, or risotto, or slow cook either in high or low setting all using the same bowl without additional work.
I have made many dishes on this cooker such as this Sweet Saffron Rice, and really enjoy the easy of using it as well as the taste of the final cooked meals. It comes with a Stainless Steel Steaming Tray, which is wonderful to steam vegetables, seafood and poultry. I can also easily keep the food warm in the cooker until it is served with the keep warm setting.
I like that it has cool touch handles, and how lightweight, but stable the cooker is so carrying it from one place to another in the kitchen is not a problem. I like that the non-stick removable cooking bowl is easy to clean, it also come with a measuring cup and serving spoon. The domed tempered glass lid with a steam vent is useful to keep an eye on the cooking meal without opening it. I also like the neat design of the plug point, as it is easy to remove the plug and it looks solid. This Breville Risotto Plus is designed and engineered in Sydney, Australia and has one year product warranty. 

To make this stew you will need...

1 tbsp oil
1 onion
2 cloves of garlic
2 potatoes without the peel cut into cubes
1 carrot cut into thick slices
1 1/2 cups meat without bones cut into cubes
1/4 cup red lentils
1/4 tsp coriander or curry powder
1/2 tsp garam masala
1 tsp whole allspice
2 bay leaves
2 cloves
1/2 tsp turmeric
1/2 tsp pepper ground
1/4 tsp salt
1 chicken bullion or chicken stock cube
1 1/2 to 2 cups of water
Sauté all the ingredients without the water for about 5 to 7 minutes and let the flavours seal. 
Then add the water and let everything cook for about 1 1/2 to 2 hours until the meat is cooked. This stew can be served hot with crusty bread.
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