recipes
CHICKEN RISOTTO WITH PESTO AND ROCKET
Serves 4
INGREDIENTS
30g butter
300g chicken breast fillet, thinly sliced
1 Tablespoon oil
1 large onion, finely chopped
3 cloves garlic finely chopped
350g Arborio or Carnaroli rice
5 cups/1.25 litres chicken stock L cup pesto
¼cup/30g grated parmesan cheese 50g wild or baby rocket leaves
extra L cup/40g grated parmesan cheese
Sauté Setting
1.Press the MENU SELECTOR button to the SAUTÉ setting. Heat for 3 minutes with the lid on.
2.Remove lid, add half of the butter, heat for 1 minute or until melted.
3.Add half the chicken, cover with the lid and sauté for 3 to 4 minutes.
4.Remove lid, stir and cook for a further
3 to 4 minutes or until chicken is lightly browned and cooked through. Remove from bowl and keep warm.
5.Repeat with remaining chicken.
6.Heat remaining butter and oil until butter is melted. Add onion and garlic, cover with lid, cook for 3 to 4 minutes or until onion has softened, stirring occasionally.
7.Add rice, mix well, cover with lid, cook for 2 to 3 minutes or until rice is glossy, stirring occasionally.
Risotto Setting
1.Stir in chicken stock, mixing well. Cover with lid and press the MENU SELECTOR button to the RISOTTO setting.
2.When Risotto & Rice™ has automatically switched to the WARM setting, which will take about 20 to 30 minutes, remove lid and stir through cooked chicken, pesto, parmesan cheese and rocket.
Serve immediately with extra freshly grated parmesan cheese.
TIP
For optimum risotto results, we recommend you stir once after
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