Risotto of Smoked Chicken and Eggplant
Serves 6
50gm butter
1 cup leek, thinly sliced
2 cloves garlic, minced
2 cups arborio rice, washed
½cup capsicum, diced
4 cups chicken stock
1 teaspoon turmeric
1 teaspoon lime rind
200gm roasted eggplant, chopped 300gm smoked chicken breast, sliced
1.Place butter, leek and garlic into the removable cooking bowl of the rice cooker and place the glass lid on.
2.Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
3.Add rice and cook for a further 2 minutes.
4.Add the capsicum, stock, turmeric and rind. Cook with the lid on for 20 minutes, stirring every 5 minutes.
5.Switch the cooking control lever to ‘WARM’ and add eggplant and chicken. Allow to stand for 6 minutes.
6.Serve with fresh basil leaves and cracked pepper.
Rich Cheesy Risotto
Serves 6
40gm butter
1 spanish onion, finely diced
2 cloves garlic, minced
2 cups arborio rice, washed
4 cups vegetable stock
1 teaspoon lemon rind
½cup swiss cheese, grated
½cup romano cheese, grated
2 tablespoons garlic chives, thinly sliced
1.Place butter, onion and garlic into the removable cooking bowl of the rice cooker and place the glass lid on.
2.Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
3.Add rice and cook for a further 2 minutes,
4.Add the stock and lemon rind. Cook with the lid on for 20 minutes, stirring every 5 minutes.
5.Switch the cooking control lever to ‘WARM’ and add cheeses and allow to stand for 6 minutes.
6.Serve with garlic chives and sea salt.
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KRC8_IB_B11_FA.indd 15 | 13/07/11 11:03 AM |