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R3
Chicken and
basil risotto
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
2 Syncro Rice Cooker cups Arborio rice
3 cups chicken stock
2 x 150g 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. Using the ‘Cook’ function, press the Start
button. Heat for 15 minutes, add garlic and onion.
Cook for 2 minutes, stirring constantly. Add rice,
stir to coat with oil.
3. Add the stock, close the lid and cook until ’Cook’
function switches to ‘Keep Warm’. Stir once
during cooking.
4. Stir rice and fold through chicken, tomatoes,
cheese, basil and pepper. Close the lid and stand
for 10 minutes on ‘Keep Warm’ before serving.
Tomato and
zucchini risotto
2 tablespoons olive oil
1 small leek, washed, trimmed and thinly sliced
2 cloves garlic, crushed
1
1
⁄
2
Syncro Rice Cooker cups Arborio rice
440g 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.
Using the ‘Cook’ function, press the Start button.
Heat for 15 minutes, add leek and garlic. Cook for
2 minutes, stirring constantly. Add rice, stir to coat
with oil.
2. Add tomatoes, wine and stock. Close the lid and
cook until ’Cook’ function switches to ‘Keep Warm’.
Stir once during cooking.
3. Stir rice and fold in cheese, zucchini, and pine
nuts. Close the lid and stand for 10 minutes on
‘Keep Warm’ before serving.
Measurements used are Australian standard
metric cups and spoons except where measuring
with Syncro Rice Cooker is specified.
Note
4-64-6
Contents
R2
Page
Rice recipes R3
Steamed recipes R10
BR6903 BRC450 Book.qxp 14/7/05 12:35 PM Page R2