Risotto was perfectly cooked! We used 250g rice, 3 chicken thighs, zest of 1 lemon, 2 tsp thyme, 1 leek, 300g mushrooms and 500ml stock. The recipe fed 4 and was cooked in a large and small corningware containers for 45min (+5 min without lid) and 30 min (+5 min without lid) and then left to stand for 5 min with lid on.
