Recipes
NOTE: Metric cups have been used in all recipes.
Chicken & Basil Risotto
Serves 6
1 ½ tablespoons olive oil
1 spanish onion, finely chopped
2 cloves garlic, minced
2 cups arborio rice, washed
3 ½ cups chicken stock
2 chicken breasts, grilled and thinly sliced
2 tomatoes, diced
¾ cup parmesan cheese, grated
2 tablespoons basil leaves, shredded
1.Place oil, onion and garlic into the removable cooking bowl of the rice cooker and place the glass lid on.
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 20 minutes, stirring every 5 minutes.
5.Switch the cooking control lever 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 6
1 ½ tablespoons olive oil
1 cup leek, thinly sliced
2 cloves garlic, minced
1 ½ cups arborio rice, washed
5tomatoes, diced ¾ cup dry white wine
3½ cups chicken stock
¾ cup parmesan cheese, grated ¾ cup zucchini, grated
3tablespoons pine nuts, toasted
1.Place oil, leek and garlic into the removable cooking bowl of the rice cooker and place the glass lid on.
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 20 minutes, stirring every 5 minutes.
5.Switch the cooking control lever 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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KRC8_IB_B11_FA.indd 14 | 13/07/11 11:03 AM |
