Risotto
Tha Linda NicLeòid agus a caraidean a’ dèanamh risotto le feòil-circe. Linda and friends make a delicious risotto with chicken and red pepper.
Tha Linda NicLeòid a’ còcaireachd cuide ri a caraidean. An-diugh tha Rowan agus Calum Fraser cuide rithe agus iad a’ deasachadh risotto le feòil-circe agus piobar dearg. Ach mus tòisich iad a’ còcaireachd, feumaidh iad dèanamh cinnteach gu bheil na tha a dhìth orra a-staigh. Mur a bheil, nì iad liosta agus thèid iad dhan bhùth airson a h-uile càil fhaighinn. Bidh Linda agus a caraidean cuideachd a’ faighinn a-mach cò às a tha peasairean a’ tighinn. Tha iad an uairsin a’ tilleadh dhan chidsin airson an risotto a dhèanamh mus suidh iad sìos aig a’ bhòrd ga ithe!
Linda is joined by Rowan and Calum Fraser to make a delicious risotto with chicken and red peppers. But first they must ensure they have all the ingredients and, if not, they make a list and go shopping. They also learn more about where peas come from, and then it’s back to the kitchen to prepare the risotto before sitting down to eat!
Air a chraoladh
Tuilleadh phrògraman
Roimhe
Air adhart
Risotto
Risotto air a bhruich san àmhainn
STUTHAN
1 spàin mhòr ola-chroinn-ola
50g rus risotto, leithid arborio
½ piobar dearg, leis an stocan agus an t-sìol air a thoirt air falbh, agus air a ghearradh na phìosan
1 uinnean earraich air a sgioblachadh agus a ghearradh na shlisean
1 spàin mhòr de pheasairean reòthta
2 bhalgan buachair air an sliseadh
50g feòil-circe air a bruich
125-150ml uisge goileach
Fùdar-sùgh – na gheibhear eadar bàrr d’ òrdaig is do chorraig
Ro-theasaich an àmhainn gu 200C/400F/Gas 6
Suath taobh a-staigh soitheach-àmhainn (le ceann) le beagan ola agus dòirt a-steach an rus. Cuir am piobar dearg, an t-uinnean-earraich, na peasairean agus an fheòil-circe dhan t-soitheach agus measgaich gu math le spàin.
Dòirt an t-uisge goileach dhan t-soitheach agus cuir ann am fùdar-sùgh. Cuir an ceann air an t-soitheach.
Cuir an soitheach dhan àmhainn airson 20-30 mionaidean neo gus am bi an rus bruich.
Leig leis an risotto fuarachadh beagan mas ithear e.
Baked Risotto
INGREDIENTS
1 tbsp olive oil
50g/2oz arborio risotto rice
½ red pepper, stalk and seeds removed, chopped
1 spring onion, trimmed, sliced
1 heaped tbsp frozen peas
2 small mushrooms, chopped
50g/2oz cooked left over chicken, chopped
125-150ml boiling water
Large pinch stock or bouillon powder
METHOD
Preheat the oven to 200C/400F/Gas 6.
Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined.
Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.
Transfer the dish to the oven and bake for 20-30 minutes, or until the rice is tender.
Set aside to cool slightly before serving.
| Role | Contributor |
|---|---|
| Presenter | Linda MacLeod |
| Producer | Donald Macleod |
| Production Manager | Mairi Mackinnon |
- DiL 7 Faoi 201917:40
- DiC 9 Faoi 201917:15
- Dih 11 Faoi 201917:40
- DiD 13 Faoi 201916:45
- DiC 22 Gibl 202017:00
- DiS 25 Gibl 202016:25
- DiD 26 Gibl 202016:00
- DiC 15 Iuch 202017:00
- DiS 18 Iuch 202016:15
- DiD 19 Iuch 202016:00
- DiL 28 Gearr 202217:25
- DiC 2 Màrt 202217:35
- DiC 16 Samh 202217:25
- DiS 19 Samh 202216:30
- DiC 26 Iuch 202317:15
- DiD 30 Iuch 202316:00
- DiM 1 Lùna 202317:10
- DiC 18 Dàmh 202317:35
- DiD 22 Dàmh 202316:00
- DiM 24 Dàmh 202317:10
- DiC 12 Ògmh 202417:00
- DiC 4 Sult 202417:00
