Chicken and mushroom risotto, Tuscan herb chicken

Chicken and mushroom risotto

Serves 4

2 x chicken breast fillets (300g)

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, finely chopped

1 clove garlic, crushed

1 cup of sliced button mushrooms

300g arborio rice

31/2 cups chicken stock

1/4 cup freshly chopped basil and chives

1/2 cup of grated Parmesan Freshly ground black pepper

1.Steam the chicken breasts as per the steaming guide.

2.Heat the butter and oil in the frypan and lightly saute the onion and garlic. Add the rice and mix through until the rice looks shiny.

3.Add the chicken stock and bring to the boil.

4.Wash the sliced mushrooms and pat dry add to the rice and stock

5.Set thermostat probe to ‘3’ for 30 minutes and/or until rice is cooked.

6.While the rice is cooking stir occasionally, add more stock if the rice appears to be too dry.

7.Slice the cooked chicken; add to the risotto with the chopped mixed herbs, freshly milled pepper and grated parmesan. Serve

Tuscan herb chicken

Serves 4

1 x 1.6kg chicken, giblets removed

2 tablespoons lemon juice

1 tablespoon fresh white bread crumbs

1 egg

Zest of 1 lemon

1/2 bunch of sage

Tuscan dried herb seasoning

Preparation

1.Wash and pat the chicken dry.

2.Combine the breadcrumbs, egg, lemon juice, lemon zest and sage leaves to form the stuffing. Place the stuffing inside the cavity of chicken.

3.Sprinkle the chicken generously with Tuscan seasoning. Serve

Roasting

1.Using the frypan with the temperature control probe on ‘8’, brown the breast sides of the chicken. Remove the chicken

2.Place the steaming rack, in the roasting position, into the frypan.Turn the temperature control probe to ‘3’. Place the chicken onto the steaming rack, and replace the lid with the steam vent open.

3.Check the chicken every 1/2 an hour, it should be ready after 1-11/2hours.

4.To check the chicken, pierce the thigh with a skewer, if the resulting juices are clear the chicken is cooked.

KD66B specifications

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