RISOTTO OF SMOKED CHICKEN AND EGGPLANT
Serves 4
30g butter
2 tablespoons olive oil
1/2 cup leek washed, trimmed and thinly sliced
1 clove garlic, crushed
1 cup Arborio rice, washed
415g can Mediterranean style tomatoes
2 cups chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
150g roasted marinated eggplant, chopped
200g smoked boned chicken breast, skinned and thinly sliced
1 tablespoon finely shredded basil
2 tablespoons toasted pine nuts
Black pepper to taste
1.Place butter and oil into the removable cooking bowl of the Kambrook Rice Express.
2.Press the selector control lever down to “Cook” setting. Heat for 1 minute, add leek and garlic. Cook for 2 minutes, stirring constantly.
3.Add rice, tomatoes, stock, turmeric and rind. Cook with the lid on until Kambrook Rice Express automatically switches to “Keep Warm” setting. Stir once during cooking.
4.Fluff rice, then fold through eggplant, chicken, basil, pine nuts and pepper. Close lid and stand for 10 minutes on “Keep Warm” setting before serving.
RICH CHEESY RISOTTO
Serves 4
40g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
1 clove garlic, crushed
1cup Arborio rice, washed Pinch saffron powder
3cups chicken stock
1teaspoon grated lemon rind
1/4 cup grated Swiss cheese
1/4 cup grated Romano or Parmesan cheese
50g Brie, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper to taste
1.Place butter and oil into the removable cooking bowl of the Kambrook Rice Express.
2.Press the selector control lever down to “Cook” setting. Heat for 1 minute, add onion and garlic. Cook for 2 minutes, stirring constantly
3.Add rice, saffron, stock and rind. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting, stir once during cooking.
3.Fluff rice, then fold through cheeses, garlic chives and pepper. Close lid and stand for 10 minutes on “Keep Warm” setting before serving.
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