Recipes
NOTE: Metric cups have been used in all recipes.
Chicken & Basil Risotto
Serves 4
1 tablespoon olive oil
1 small spanish onion, finely chopped
1 clove garlic, minced
1½ cups arborio rice, washed 3 cups chicken stock
1 chicken breast, grilled and thinly sliced
1 tomato, diced
½ cup parmesan cheese, grated
1 tablespoon basil leaves, shredded
1.Place oil, onion and garlic into the removable cooking bowl of the Kambrook Jar Rice Cooker and place the lid into the locked position.
2.Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
3.Add rice and cook for a further 2 minutes.
4.Add the stock. Cook with the lid on for 16 minutes.
5.Switch Kambrook Jar Rice Cooker to ‘WARM’ and add chicken, tomato, parmesan and basil. Allow to stand for 6 minutes.
6.Serve with parmesan cheese and basil leaves.
Tomato & Zucchini Risotto
Serves 4
1 tablespoon olive oil
½cup leek, thinly sliced
1 clove garlic, minced
1 cup arborio rice, washed
3 tomatoes, diced
½cup dry white wine
2 cups chicken stock
½cup parmesan cheese, grated
½cup zucchini, grated
2 tablespoons pine nuts, toasted
1.Place oil, leek and garlic into the removable cooking bowl of the Kambrook Jar Rice Cooker and place the lid into the locked position.
2.Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
3.Add rice and cook for a further 2 minutes.
4.Add the tomato, wine and stock. Cook with the lid on for 16 minutes.
5.Switch Kambrook Jar Rice cooker to ‘WARM’ and add parmesan, zucchini and pine nuts. Allow to stand for 5 minutes.
6.Serve with parmesan cheese and pine nuts.
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