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Risotto of smoked chicken and eggplant
Serves 4-6
1 oz (30g) butter
2 tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
2 Rice Duo cups Arborio Rice
3
1
⁄
2
cups (875ml) chicken stock
1 teaspoon tumeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
10oz (300g) smoked boned chicken breast,
skinned and diced
1 tablespoon finely shredded basil
1
⁄
2
cup toasted pine nuts
Black pepper, to taste
1. Place butter, oil, leek, garlic and rice into the
removable cooking bowl. Press Selector Control
to ‘Cook’. Cook for 5 minutes, stirring constantly
coat with oil.
2. Add stock, turmeric and rind. Cover with lid and
cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in eggplant, chicken,
basil, pine nuts and pepper.Replace lid and stand
for 10 minutes of ‘Keep Warm’ before serving.
Rich cheesy risotto
Serves 4-6
2 oz (60g) butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
2 Rice Duo cup Arborio rice
Pinch saffron powder
4 cups (1 liter) chicken stock
1 teaspoon grated lemon rind
1
⁄
4
cup grated Swiss cheese
1
⁄
4
cup grated Parmesan cheese
1
⁄
2
cup Brie cheese, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper, to taste
1. Place butter, oil, onion, garlic and rice into the
removable cooking bowl. Press Selector Control to
‘Cook’. Cook for 5 minutes stirring constantly to
coat with oil.
2. Add saffron, stock, and rind. Cover with lid and
cook until selector control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice and fold in cheese, chives and pepper
mixture. Replace lid and stand for 10 minutes on
‘Keep Warm’ before serving.
Rice recipes
Chicken & basil risotto
Serve 4
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 thinly sliced
2 tomatoes, diced
3
⁄
4
cup grated Parmesan cheese
1
⁄
4
cup finely sliced fresh basil leaves
Freshly ground black pepper
1. Place oil, butter, garlic, onion and rice into the
removable cooking bowl. Press Selector Control
‘Cook’. Cook for 5 minutes, stirring constantly to
coat with oil.
2. Add the stock, cover with lid and cook until
Selector Control switches to ‘Keep Warm’. Stir
once during cooking.
3. Stir rice mixture and fold in chicken, tomatoes,
cheese, basil and pepper.Replace lid and stand
for 10 minutes on ‘Keep Warm’ before serving.
Tomato and zucchini risotto
Serves 4-6
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
2 Rice Duo cups Arborio Rice
15 oz (440g) can diced tomatoes
1
⁄
2
cup (125ml) cup dry white wine
3 cups (750 ml) chicken stock
1
⁄
2
cup grated Parmesan Cheese
1 cups grated zucchini
2 tablespoons toasted pine nuts
1. Place the oil, leek, garlic and rice into the
removable cooking bowl. Press Selector Control
down to ‘Cook’. Cook for 5 minutes, stirring
constantly to coat with oil.
2. Add tomatoes, wine and stock. Cover with lid and
cook until Selector Control switches to ‘Keep
Warm’. Stir once during cooking.
3. Stir rice mixture and fold in cheese, zucchini, and
pine nuts. Replace lid and stand for 10 minutes on
‘Keep Warm’ before serving.
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