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39
Chicken and tomato risotto
2 tablespoons (60g) butter
2 tablespoons (30ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1
1
⁄2 cups (315g) Arborio rice
5 cups (1
1
⁄4 liter) chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
1
⁄2 cup (125g) freshly grated
Parmesan cheese
Freshly ground black pepper
1. Heat the wok on high sear, add the butter and oil.
2. Stir fry onion and garlic until softened.
3. Add rice and stir into the butter and oil mixture
until all grains are covered.
4. Mix in the stock.
5. Bring to a boil, continually stirring.
6. Reduce to setting 6. Place the lid on until the
stock has been absorbed. Stir occasionally. Some
additional stock or water may be required,
depending on rice types.
Chicken, spinach and
pine nut risotto
2 tablespoons pine nuts
2 tablespoons (30ml) olive oil
2 tablespoons butter
1 bunch of spinach leaves
2 cups (450g) Arborio rice (risotto rice)
2 cloves garlic, crushed
6 cups (1
1
⁄2 liter) chicken stock
2
1
⁄4lb (500g) roasted chicken, shredded
(approximately 1 small roasted chicken)
1. Heat the wok on high sear, add the pine nuts and
toast until golden in color, then remove.
2. Add oil and butter. Lightly sauté spinach
then remove.
3. Add rice stir until all rice is coated in the oil.
4. Add garlic and chicken stock. Bring the risotto
to a boil.
5. Reduce to setting 6. Place the lid on until the
stock has been absorbed. Stir occasionally. Some
additional stock or water may be required,
depending on rice types.
6. Stir in chicken and toasted pine nuts, heat
through and serve.
Serve with freshly grated Parmesan cheese.
4-6
4