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7
RECIPES
NOTE: metric cups have been
used in all recipes
CHICKEN & BASIL RISOTTO
Serves 4
1 tablespoon olive oil
1 tablespoon commercial herb & garlic
butter
1 small Spanish onion, finely chopped
1
1
/2 cups Arborio rice, washed
3 metric cups chicken stock
1 char grilled chicken breast, thinly sliced
1 tomatoe, diced
1
/2 cup grated Parmesan cheese
1 tablespoon finely sliced fresh basil leaves
Freshly ground black pepper
1. Place oil and butter into the removable
cooking bowl, of the Kambrook Rice
Express.
2. Press the selector control lever down
to “Cook” setting. Heat for 1 minute,
add onion, cook for 2 minutes, stirring
constantly.
3.Add rice and stir, then add the stock.
Cook with the lid on, until the Kambrook
Rice Express automatically switches to
“Keep Warm” setting. Stirring once during
cooking.
4. Fluff rice then fold through chicken,
tomatoes, cheese, basil and pepper. Close
lid and allow to stand for 10 minutes on
“Keep Warm” setting before serving.
TOMATO & ZUCCHINI RISOTTO
Serves 4
2 tablespoons olive oil
1
/2 cup leek, thinly sliced
1 clove garlic, crushed
1 cup Arborio rice, washed
440g can Roma style tomatoes, diced
1
/2 cup dry white wine
2 cups chicken stock
1
/2 cup grated Parmesan cheese
1 cup grated zucchini
2 tablespoons toasted pinenuts
1. Place the oil into the removable cooking
bowl of the Kambrook Rice Express.
2. Press the selector control lever down
to “Cook” setting. Heat for, 1 minute.
Add leek and garlic. Cook for 2 minutes,
stirring constantly.
3.Add rice, tomatoes, wine and stock.
Cook with the lid on, until the Kambrook
Rice Express automatically switches to
“Keep Warm” setting, stirring once during
cooking.
4. Fluff rice then fold through cheese,
zucchini and pinenuts. Close lid and stand
for 10 minutes on “Keep Warm” setting
before serving.