CHICKEN
Chicken, basil and
TOMATO risotto
Serves 4 to 6
INGREDIENTS
2 Tablespoons olive oil
2 Tablespoons butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
2 Rice Duo cups Arborio rice
3 cups/750ml chicken stock
2 x 150g chicken breasts, steamed then thinly sliced
2 tomatoes, diced
½ cup grated Parmesan cheese
2 Tablespoons finely sliced fresh basil leaves Freshly ground black pepper
METHOD
1.Place oil and butter into removable cooking bowl. Press Selector Control to ‘Cook’. Heat for 1 minute, add garlic and onion. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add chicken stock, cover with lid and cook until Selector Control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold through chicken, tomatoes, cheese, basil and pepper. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
smoked chicken and eggplant Risotto
INGREDIENTS
30g butter
2 Tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
1½ Rice Duo cups Arborio rice 3½ cups/875ml chicken stock 1 teaspoon turmeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast, skinned and diced
1 Tablespoon finely shredded basil
½cup toasted pine nuts Black pepper, to taste
METHOD
1.Place butter and oil into removable cooking bowl. Press Selector Control to ‘Cook’. Heat for 1 minute, add leek and garlic. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add chicken stock, turmeric and lemon rind. Cover with lid and cook until Selector Control switches to ’Warm’. Stir once during cooking.
Stir rice and fold through eggplant, chicken, basil, pine nuts and pepper. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
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