Risotto of Smoked Chicken and Eggplant
Serves 4
30g butter
½cup leek, thinly sliced
1 clove garlic, minced
1 cup arborio rice, washed ¼ cup capsicum, diced
2 cups chicken stock
1 teaspoon turmeric
1 teaspoon lime rind
150g roasted eggplant, chopped
200g smoked chicken breast, sliced
1.Place butter, 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 capsicum, stock, turmeric and rind. Cook with the lid on for 16 minutes.
5.Switch Kambrook Jar Rice cooker to ‘WARM’ and add eggplant and chicken. Allow to stand for 6 minutes.
6.Serve with fresh basil leaves and cracked pepper.
Rich Cheesy Risotto
Serves 4
40g butter
1 small spanish onion, finely diced
1 clove garlic, minced
1 cup arborio rice, washed
3 cups vegetable stock
1 teaspoon lemon rind
¼cup swiss cheese, grated
¼cup romano cheese, grated
1 tablespoon garlic chives, thinly sliced
1.Place butter, 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 and lemon rind. Cook with the lid on for 16 minutes, stirring every 5 minutes.
5.Switch Kambrook Jar Rice cooker to ‘WARM’ and add cheeses and allow to stand for 6 minutes.
6.Serve with garlic chives and sea salt.
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