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CHICKEN
CHICKEN, BASIL AND
TOMATO RISOTTO
Serves 4 to 6
INGREDIENTS
2 Tablespoons olive oil
2 Tablespoons butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
2 Rice Duo cups Arborio rice
3 cups/750ml chicken stock
2 x 150g chicken breasts, steamed then
thinly sliced
2 tomatoes, diced
½ cup grated Parmesan cheese
2 Tablespoons finely sliced fresh basil leaves
Freshly ground black pepper
METHOD
1. Place oil and butter into removable
cooking bowl. Press Selector Control
to ‘Cook’. Heat for 1 minute, add garlic
and onion. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add chicken stock, cover with lid and
cook until Selector Control switches to
‘Warm’. Stir once during cooking.
3. Stir rice and fold through chicken,
tomatoes, cheese, basil and pepper.
Replace lid and stand for 10 minutes on
‘Warm’ before serving.
SMOKED CHICKEN AND
EGGPLANT RISOTTO
INGREDIENTS
30g butter
2 Tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
1½ Rice Duo cups Arborio rice
3½ cups/875ml chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast, skinned
and diced
1 Tablespoon finely shredded basil
½ cup toasted pine nuts
Black pepper, to taste
METHOD
1. Place butter and oil into removable
cooking bowl. Press Selector Control
to ‘Cook’. Heat for 1 minute, add leek
and garlic. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add chicken stock, turmeric and lemon
rind. Cover with lid and cook until Selector
Control switches to ’Warm’. Stir once
during cooking.
Stir rice and fold through eggplant, chicken,
basil, pine nuts and pepper. Replace lid
and stand for 10 minutes on ‘Warm’ before
serving.