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RECIPES
CHICKEN RISOTTO WITH PESTO
AND ROCKET
Serves 4
INGREDIENTS
30g butter
300g chicken breast fillet, thinly sliced
1 Tablespoon oil
1 large onion, finely chopped
3 cloves garlic finely chopped
350g Arborio or Carnaroli rice
5 cups/1.25 litres chicken stock
L cup pesto
¼ cup/30g grated parmesan cheese
50g wild or baby rocket leaves
extra L cup/40g grated parmesan cheese
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add half of the butter, heat
for 1 minute or until melted.
3. Add half the chicken, cover with the lid
and sauté for 3 to 4 minutes.
4. Remove lid, stir and cook for a further
3 to 4 minutes or until chicken is lightly
browned and cooked through. Remove
from bowl and keep warm.
5. Repeat with remaining chicken.
6. Heat remaining butter and oil until
butter is melted. Add onion and garlic,
cover with lid, cook for 3 to 4 minutes
or until onion has softened, stirring
occasionally.
7. Add rice, mix well, cover with lid, cook
for 2 to 3 minutes or until rice is glossy,
stirring occasionally.
Risotto Setting
1. Stir in chicken stock, mixing well.
Cover with lid and press the MENU
SELECTOR button to the RISOTTO
setting.
2. When Risotto & Rice™ has automatically
switched to the WARM setting, which
will take about 20 to 30 minutes, remove
lid and stir through cooked chicken,
pesto, parmesan cheese and rocket.
Serve immediately with extra freshly grated
parmesan cheese.
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.