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RECIPES
POLLO AND LEMON RISOTTO
Serves 4
INGREDIENTS
3 Tablespoons oil
300g chicken breast fillet, thinly sliced
1 onion, finely chopped
3 cloves garlic, finely chopped
200g mushrooms, sliced or chopped
½ large red capsicum, diced
350g Arborio or Carnaroli rice
½ cup white wine
5 ½ cups/1.375 litres chicken stock
½ cup/60g grated parmesan cheese
2 teaspoons finely grated lemon rind
½ cup chopped fresh Italian parsley
Salt and ground white pepper
Extra ½ cup/60g shaved parmesan cheese
METHOD
Sauté Setting
1. Press the MENU SELECTOR button to
the SAUTÉ setting. Heat for 3 minutes
with the lid on.
2. Remove lid, add 1 tablespoon of the oil,
heat 1 minute.
3. Add half the chicken, cover with 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 the remaining chicken.
6. Heat remaining oil for 1 minute. Add
onion and garlic, cover with lid, sauté
for 3 to 4 minutes or until onion has
softened , stirring occasionally.
7. Add mushrooms and red capsicum
stir well , cover with lid, cook for 2 to 3
minutes or until slightly softened.
8. Add rice , mix well, cover with the
lid and cook for 2 to 3 minutes,
stirring occasionally.
9. Stir in wine, mixing well, cook uncovered
for 2 to 3 minutes or until all wine is
absorbed, stirring occasionally.
Risotto Setting
1. Stir in stock, mixing well, cover with the
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
the lid and stir through grated parmesan
cheese, lemon rind and parsley and
season to taste with salt and pepper.
Serve immediately with extra shaved
parmesan cheese.