The more I use my Redmond Multicooker, the fonder I become if it. It is compact, adaptable and will fry, stew, steam, boil, bake & slow cook with its 35 functions. I can see that I’ll be using it more as it become warmer and I don’t want to stand over a hot stove. I first reviewed my Redmond Multicooker back in October and think that at just over £100 the machine is remarkably good value and is perfect for the smaller kitchen, for students, caravans and boats. It is really well designed and I especially appreciate that all the accessories (including the power cord) fit into the machine for storage.
This month I have made a very easy and seasonal Primavera risotto containing asparagus and two types of peas; mange tout and petit pois, as well as lots of fresh lemon. This is a leave-it-to-cook risotto with minimal hands on time, admittedly not as creamy as the ones you will get from standing stirring throughout the whole cooking process, but all in all I was very impressed with it.
- 1 tbs olive oil
- 1 tbs butter
- 1 medium white onion - finely chopped
- 2 cloves garlic - peeled and chopped
- 250 g risotto rice
- 550 - 600 ml vegetable stock
- 2 tbs dry white wine
- Juice & zest 1 lemon
- 16 asparagus spears - cut into 3cm lengths woody stems discarded
- handful mangetout - topped & tailed and sliced lengthwise
- 1/2 cup petit pois
- Salt & pepper to taste
- Parmesan to serve
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Select the REDMOND Multicooker to FRY – VEGETABLES with a time of 10 minutes. Add the olive oil, half the butter and allow to melt. Add the onion and garlic with a pinch of salt and stir fry until soft and translucent.
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Add the rice and fry for another few minutes until the rice is translucent.
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Press KEEP WARM/CANCEL.
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Add half the stock and close the lid. Select QUICK COOK and a time of 30 minutes.
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After 10 minutes give the risotto a good stir and add the wine and enough stock to cover all the rice. Close the lid and allow to cook for another 10 minutes.
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Stir the risotto again, adding the lemon juice and zest and more stock if the rice is not properly cooked.
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Once the rice is cooked stir in the asparagus and both types of peas, close the lid and allow to cook for another few minutes.
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Check the seasoning and serve with grated Parmesan*
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*Use vegetarian Parmesan or similar Italian hard cheese as required.
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For more recipe using the Redmond why not try my:
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- Mustard, Chicken Thigh and Potato One Pot Casserole
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- Mango turkey biryani
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- Steamed Salmon with Cauliflower “Risotto”
Mustard, chicken thigh and potato one pot casserole
Mango turkey biryani
Steamed salmon with cauliflower risotto
Recipe commissioned by Redmond – I use a Redmond RMC-M4502E Multicooker currently priced at £104.90 .
Becca @ Amuse Your Bouche
LOVE risotto! And love asparagus too! I’ve not tried risotto in the multicooker yet but this looks great, will definitely give it a go :)
Helen
It was so easy as it required minimal attention. Love my Redmond.
Lorelai @ Life With Lorelai
YUM’d! This looks delicious. A definite must try!
~Lorelai
Life With Lorelai
Kavey
We made a risotto in the Thermomix we had on loan and that worked very well, I imagine this does a similar thing, heat and stir…
Elizabeth
Oh I’m loving the sound of this and I’m not even a fan of risotto! I really ought to give it another try, you’ve made it sound so gorgeous!
Helen
thank you ELizabeth. So so easy to make in the multicooker.
Katie Bryson
Such a great recipe for the multi cooker… let it work its magic and be rewarded with a deliciously summery dish. Love it :-)
Helen
I love the multicooker. I steamed new potatoes in it for lunch yesterday.
James Hargraves
Lovely recipe. It looks a very impressive and adaptable gadget.
Helen
It certainly is James. I love my Redmond.
Alicia D
I really like the look of this. You recipes make the multicooker look so useful. Need to think about getting one
Helen
YOou will not regret it Alicia.
Katie Scott
Mmmmm! what a lovely risotto, do you think I could add some baby corn and spinach?
Helen
Absolutely. The more the better.
Helen
Absolutely. The more veg the better.
Ren Behan
Gorgeous! Thank you for entering your recipe into Simple and in Season. Pinned and the round up is now live.