RECIPES
NOTE: metric cups have been used in all recipes
CHICKEN & BASIL RISOTTO
Serves 4
1 tablespoon olive oil
1 tablespoon commercial herb & garlic butter
1 small Spanish onion, finely chopped
11/2 cups Arborio rice, washed
3 metric cups chicken stock
1 char grilled chicken breast, thinly sliced
1 tomatoe, diced
1/2 cup grated Parmesan cheese
1 tablespoon finely sliced fresh basil leaves
Freshly ground black pepper
1.Place oil and butter into the removable cooking bowl, of the Kambrook Rice Express.
2.Press the selector control lever down to “Cook” setting. Heat for 1 minute, add onion, cook for 2 minutes, stirring constantly.
3.Add rice and stir, then add the stock. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting. Stirring once during cooking.
4.Fluff rice then fold through chicken, tomatoes, cheese, basil and pepper. Close lid and allow to stand for 10 minutes on “Keep Warm” setting before serving.
TOMATO & ZUCCHINI RISOTTO
Serves 4
2 tablespoons olive oil
1/2 cup leek, thinly sliced
1 clove garlic, crushed
1 cup Arborio rice, washed
440g can Roma style tomatoes, diced
1/2 cup dry white wine
2 cups chicken stock
1/2 cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pinenuts
1.Place the oil into the removable cooking bowl of the Kambrook Rice Express.
2.Press the selector control lever down to “Cook” setting. Heat for, 1 minute. Add leek and garlic. Cook for 2 minutes, stirring constantly.
3.Add rice, tomatoes, wine and stock. Cook with the lid on, until the Kambrook Rice Express automatically switches to “Keep Warm” setting, stirring once during cooking.
4.Fluff rice then fold through cheese, zucchini and pinenuts. Close lid and stand for 10 minutes on “Keep Warm” setting before serving.
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