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12
Recipes
NOTE: Metric cups have been
used in all recipes.
Chicken & Basil Risotto
Serves 4
1 tablespoon olive oil
1 small spanish onion, finely chopped
1 clove garlic, minced
1½ cups arborio rice, washed
3 cups chicken stock
1 chicken breast, grilled and thinly sliced
1 tomato, diced
½ cup parmesan cheese, grated
1 tablespoon basil leaves, shredded
1. Place oil, onion and garlic into the
removable cooking bowl of the
Kambrook Jar Rice Cooker and place
the lid into the locked position.
2. Press the selector control lever down
to ‘COOK’ setting. Cook for 4 minutes.
3. Add rice and cook for a further
2 minutes.
4. Add the stock. Cook with the lid on for
16 minutes.
5. Switch Kambrook Jar Rice Cooker to
‘WARM’ and add chicken, tomato,
parmesan and basil. Allow to stand for
6 minutes.
6. Serve with parmesan cheese and
basil leaves.
Tomato & Zucchini Risotto
Serves 4
1 tablespoon olive oil
½ cup leek, thinly sliced
1 clove garlic, minced
1 cup arborio rice, washed
3 tomatoes, diced
½ cup dry white wine
2 cups chicken stock
½ cup parmesan cheese, grated
½ cup zucchini, grated
2 tablespoons pine nuts, toasted
1. Place oil, leek and garlic into the
removable cooking bowl of the
Kambrook Jar Rice Cooker and place
the lid into the locked position.
2. Press the selector control lever down
to ‘COOK’ setting. Cook for 4 minutes.
3. Add rice and cook for a further 2
minutes.
4. Add the tomato, wine and stock.
Cook with the lid on for 16 minutes.
5. Switch Kambrook Jar Rice cooker
to ‘WARM’ and add parmesan,
zucchini and pine nuts. Allow to
stand for 5 minutes.
6. Serve with parmesan cheese and
pine nuts.