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RECIPES
17
CHICKEN & BASIL RISOTTO
Serves 4
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 red onion, finely chopped
2 Rice Duo 6 cups Arborio rice
3 cups chicken stock
2 x 5 oz (150g) boneless chicken breasts,
steamed, then thinly sliced
2 tomatoes, diced
1
⁄
2
cup grated Parmesan cheese
2 tablespoons finely sliced fresh basil leaves
freshly ground black pepper
1. Place oil and butter into the removable
cooking bowl. Press selector control to
‘Cook’. Heat for 1 minute, add onion.
Cook for 2 minutes, stirring constantly.
Add rice, stir to coat with oil.
3. Add the stock, cover with lid and cook
until selector control switches to ‘Warm’.
Stir once during cooking.
4. Stir rice and fold through chicken,
tomatoes, cheese, basil and pepper.
Replace lid and stand for 10 minutes on
‘Warm’ before serving.
TOMATO & ZUCCHINI RISOTTO
Serves 4-6
2 tablespoons olive oil
1 small leek, washed, trimmed
and thinly sliced
2 cloves garlic, crushed
1
1
⁄
2
Rice Duo 6 cups Arborio rice
14 oz (420g) can diced tomatoes
1
⁄
2
cup dry white wine
3 cups chicken stock
1
⁄
2
cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pine nuts
1. Place the oil into the removable cooking
bowl. Press selector control down to
‘Cook’. Heat for 1 minute, add leek and
garlic. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add tomatoes, wine and stock.
Cover with lid and cook until selector
control switches to ‘Warm’. Stir once
during cooking.
3. Stir rice and fold in cheese, zucchini,
and pine nuts. Replace lid and stand
for 10 minutes on ‘Warm’ before serving.
Measurements used are
standard cups and spoons
except where measuring
with Rice Duo 6 cups
is specified.
MUSHROOM RISOTTO
Serves 4-6
2 tablespoons olive oil
2 tablespoons butter
1 brown onion, finely diced
5 oz (150g) button mushrooms, sliced
2
1
⁄
2
Rice Duo 6 cups Arborio rice
3 cups chicken stock
1
⁄
4
cup grated Parmesan cheese
1 tablespoon chopped flat leaf
(Italian) parsley
1. Place butter and oil into the removable
cooking bowl. Press selector control to
‘Cook’. Heat for 1 minute, add onion and
mushrooms. Cook for 5 minutes or until
the mushrooms are soft, stirring
constantly. Add rice, stir to coat with oil.
2. Add stock. Cover with lid and cook until
selector control switches to ‘Warm’.
Stir once during cooking.
3. Stir rice and fold through cheese
and parsley. Replace lid and stand for
10 minutes on ‘Warm’ before serving.
SEAFOOD PAELLA
Serves 4-6
1
⁄
4
cup olive oil
1 red onion, diced
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1
1
⁄
2
Rice Duo 6 cups long grain rice, washed
4 cups seafood or chicken stock
1lb (500g) mixed seafood (shrimp, calamari,
octopus, mussel meat, white fish fillet)
1
⁄
2
cup roasted red pepper, peeled
and chopped
1 tablespoon fresh lime juice
2 tomatoes, diced
1
⁄
4
teaspoon chili powder
2 tablespoons chopped fresh cilantro
1. Place oil into the removable cooking
bowl. Press selector control to ‘Cook’.
Heat for 1 minute, add onion, garlic and
ginger. Cook for 2 minutes, stirring
constantly. Add rice, stir to coat with oil.
2. Add stock. Cover with lid and cook for
10 minutes. Stir in seafood, pepper and
lime juice. Replace lid and cook until
selector control switches to ‘Warm’.
3. Stir rice mixture and fold through
tomatoes, chili and cilantro. Replace lid
and stand for 10 minutes on ‘Warm’
before serving.
RECIPES cont’d
BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 16