Sunbeam RC4900 manual Chicken, Mushroom and Pesto Risotto, Serves

Risotto Recipes continued

Chicken, Mushroom and Pesto Risotto

Serves 4-6

2 tablespoons olive oil

500g chicken thigh fillets, diced

1 medium leek, halved lengthways, thinly sliced

2 cloves garlic, crushed

400g button mushrooms, sliced ½ cup basil pesto

450g Arborio rice, rinsed (3 rice cups) 800mls chicken stock (4½ rice cups)

½cup finely grated parmesan cheese Salt and pepper, to taste

1.Press MENU button to SAUTÉ. Heat oil in pan.

2.Add chicken and cook for 5 minutes or until golden and just cooked.

3.Add leek, garlic and mushrooms and sauté for 5 minutes or until soft. Add pesto and rice and stir to coat. Add stock. Stir to combine. Place lid on pan.

4.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.

5.Stir through cheese. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand.

Spicy Sausage, Kumara and Rocket Risotto

Serves 4-6

700g kumara, peeled, cut into 2 ½ cm pieces

Olive oil spray

2 tablespoons olive oil

400g spicy sausages, sliced

450g Arborio rice, rinsed (3 rice cups) 800mls chicken stock (4½ rice cups)

1cup semi-sundried tomatoes, halved 80g wild rocket

Salt and pepper, to taste

Grated parmesan cheese, to serve

1.Preheat oven to moderately hot (200°C/180°C fan-forced). Place kumara on a baking tray lined with baking paper. Spray with oil. Bake for 20 to 25 minutes or until golden and soft. Set aside.

2.Press MENU button to SAUTÉ. Heat oil in pan. Add sausages and cook for 5 minutes or until just cooked. Add rice and stir to coat. Add stock, stir to combine. Place lid on pan.

3.Press MENU button to RISOTTO. When rice cooking is complete, it will automatically switch to KEEP WARM.

4.Stir through tomatoes, rocket and kumara. Season with salt and pepper. Leave in pan with lid on for 5 minutes to stand. Serve with parmesan cheese.

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