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13
Risotto of Smoked Chicken
and Eggplant
Serves 4
30g butter
½ cup leek, thinly sliced
1 clove garlic, minced
1 cup arborio rice, washed
¼ cup capsicum, diced
2 cups chicken stock
1 teaspoon turmeric
1 teaspoon lime rind
150g roasted eggplant, chopped
200g smoked chicken breast, sliced
1. Place butter, 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 capsicum, stock, turmeric
and rind. Cook with the lid on for 16
minutes.
5. Switch Kambrook Jar Rice cooker
to ‘WARM’ and add eggplant and
chicken. Allow to stand for 6 minutes.
6. Serve with fresh basil leaves and
cracked pepper.
Rich Cheesy Risotto
Serves 4
40g butter
1 small spanish onion, finely diced
1 clove garlic, minced
1 cup arborio rice, washed
3 cups vegetable stock
1 teaspoon lemon rind
¼ cup swiss cheese, grated
¼ cup romano cheese, grated
1 tablespoon garlic chives, thinly sliced
1. Place butter, 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 and lemon rind. Cook
with the lid on for 16 minutes, stirring
every 5 minutes.
5. Switch Kambrook Jar Rice cooker to
‘WARM’ and add cheeses and allow
to stand for 6 minutes.
6. Serve with garlic chives and sea salt.