Steam Oven Risotto


Serves 4


  • 1 cup Arborio rice
  • 2 cups chicken stock or vegetable stock (make up 500ml)
  • Half a red onion diced
  • ¼ of a butternut squash – cubed
  • Freshly ground pepper
  • 1 clove crushed or lazy garlic
  • 30g parmesan or vegetarian hard cheese alternative 
  • 30g soft butter or non-dairy alternative


The risotto can be cooked directly on the solid tray in the steam oven or you could use a metal roasting dish (it should be large enough to hold a litre of water)

1. Warm a large serving dish
2. Place the rice, stock, red onion, butternut squash, pepper and garlic directly onto the solid steamer tray
3. Set the steam cavity for 15 minute at 100° steam and press play
4. When the cavity beeps and “end” is displayed remove the risotto and pour into a warmed serving dish, add the butter and parmesan and some freshly ground black pepper. Stir through and serve immediately

Recipe notes

Meat/fish – you could add some raw tiger prawns for the last 5 mins of cooking time or you could stir through some cooked ham hock or chorizo

Any vegetables can be used to make this risotto e.g. carrots, peas, sweet potato, asparagus, kale, mushrooms, cherry tomatoes etc. They need to be added according to how long they would normally take to cook. For example carrots need 10 min and peas need 5 mins so if adding these, cook the rice for a little bit first and then add the prepared veg directly to the tray

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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