BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 16
RECIPES |
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Measurements used are standard cups and spoons except where measuring with Rice Duo 6 cups
is specified.
CHICKEN & BASIL RISOTTO
Serves 4
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 red onion, finely chopped
2 Rice Duo 6 cups Arborio rice
3 cups chicken stock
2 x 5 oz (150g) boneless chicken breasts, steamed, then thinly sliced
2 tomatoes, diced
1⁄2 cup grated Parmesan cheese
2 tablespoons finely sliced fresh basil leaves freshly ground black pepper
1.Place oil and butter into the removable cooking bowl. Press selector control to ‘Cook’. Heat for 1 minute, add onion.
Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
3.Add the stock, cover with lid and cook until selector control switches to ‘Warm’. Stir once during cooking.
4.Stir rice and fold through chicken, tomatoes, cheese, basil and pepper. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
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TOMATO & ZUCCHINI RISOTTO
Serves
2 tablespoons olive oil
1 small leek, washed, trimmed and thinly sliced
2 cloves garlic, crushed
11⁄2 Rice Duo 6 cups Arborio rice 14 oz (420g) can diced tomatoes
1⁄2 cup dry white wine
3 cups chicken stock
1⁄2 cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pine nuts
1.Place the oil into the removable cooking bowl. Press selector control down 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 tomatoes, wine and stock. Cover with lid and cook until selector control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold in cheese, zucchini, and pine nuts. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
MUSHROOM RISOTTO
Serves
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
5 oz (150g) button mushrooms, sliced 21⁄2 Rice Duo 6 cups Arborio rice
3 cups chicken stock
1⁄4 cup grated Parmesan cheese
1 tablespoon chopped flat leaf (Italian) parsley
1.Place butter and oil into the removable cooking bowl. Press selector control to ‘Cook’. Heat for 1 minute, add onion and mushrooms. Cook for 5 minutes or until the mushrooms are soft, stirring constantly. Add rice, stir to coat with oil.
2.Add stock. Cover with lid and cook until selector control switches to ‘Warm’. Stir once during cooking.
3.Stir rice and fold through cheese and parsley. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
SEAFOOD PAELLA
Serves
1⁄4 cup olive oil
1 red onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
11⁄2 Rice Duo 6 cups long grain rice, washed 4 cups seafood or chicken stock
1lb (500g) mixed seafood (shrimp, calamari, octopus, mussel meat, white fish fillet)
1⁄2 cup roasted red pepper, peeled and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1⁄4 teaspoon chili powder
2 tablespoons chopped fresh cilantro
1.Place oil into the removable cooking bowl. Press selector control to ‘Cook’. Heat for 1 minute, add onion, garlic and ginger. Cook for 2 minutes, stirring constantly. Add rice, stir to coat with oil.
2.Add stock. Cover with lid and cook for 10 minutes. Stir in seafood, pepper and lime juice. Replace lid and cook until selector control switches to ‘Warm’.
3.Stir rice mixture and fold through tomatoes, chili and cilantro. Replace lid and stand for 10 minutes on ‘Warm’ before serving.
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