recipes
POLLO AND LEMON RISOTTO
Serves 4
INGREDIENTS
3 Tablespoons oil
300g chicken breast fillet, thinly sliced
1 onion, finely chopped
3 cloves garlic, finely chopped
200g mushrooms, sliced or chopped
½large red capsicum, diced 350g Arborio or Carnaroli rice
½cup white wine
5 ½ cups/1.375 litres chicken stock
½cup/60g grated parmesan cheese
2 teaspoons finely grated lemon rind
½cup chopped fresh Italian parsley Salt and ground white pepper
Extra ½ cup/60g shaved parmesan cheese
METHOD
Sauté Setting
1.Press the MENU SELECTOR button to the SAUTÉ setting. Heat for 3 minutes with the lid on.
2.Remove lid, add 1 tablespoon of the oil, heat 1 minute.
3.Add half the chicken, cover with 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 the remaining chicken.
6.Heat remaining oil for 1 minute. Add onion and garlic, cover with lid, sauté for 3 to 4 minutes or until onion has softened , stirring occasionally.
7.Add mushrooms and red capsicum stir well , cover with lid, cook for 2 to 3 minutes or until slightly softened.
8.Add rice , mix well, cover with the lid and cook for 2 to 3 minutes, stirring occasionally.
9.Stir in wine, mixing well, cook uncovered for 2 to 3 minutes or until all wine is absorbed, stirring occasionally.
Risotto Setting
1.Stir in stock, mixing well, cover with the 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 the lid and stir through grated parmesan cheese, lemon rind and parsley and season to taste with salt and pepper.
Serve immediately with extra shaved parmesan cheese.
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