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RECIPES
CHICKEN RISOTTO WITH
PESTO & ROCKET
Serves 4–6
INGREDIENTS
1 tablespoon butter
¾lb chicken breast fillet, thinly sliced
1 tablespoon oil
1 large onion, finely chopped
3 cloves garlic finely chopped
1 ¾ cups Arborio or Carnaroli rice
5 cups chicken stock
L cup pesto
¼ cup grated parmesan cheese
1 cup baby rocket leaves
Extra L cup grated parmesan cheese
METHOD
SAUTÉ setting
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl 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 cook for 3
–4 minutes.
4. Remove lid, stir and cook for a further
3
–4 minutes or until chicken is lightly
browned and cooked through. Remove
from removable cooking bowl and keep
warm. Repeat with remaining chicken,
remove and set aside.
5. Heat remaining butter and oil until
butter is melted. Add onion and garlic,
cover with lid, cook for 3
–4 minutes,
stirring occasionally, until onion
has softened.
6. Add rice, mix well, cover with lid, cook
for 2
–3 minutes or until rice is glossy.
RISOTTO Setting
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
2. When it has automatically switched
to the WARM setting, which will take
about 20
–30 minutes, remove lid and
stir through cooked chicken, pesto,
parmesan cheese and rocket.
Serve immediately with extra freshly grated
parmesan.