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8
RISOTTO OF SMOKED CHICKEN
AND EGGPLANT
Serves 4
30g butter
2 tablespoons olive oil
1
/2 cup leek washed, trimmed and thinly
sliced
1 clove garlic, crushed
1 cup Arborio rice, washed
415g can Mediterranean style tomatoes
2 cups chicken stock
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
150g roasted marinated eggplant, chopped
200g smoked boned chicken breast,
skinned and thinly sliced
1 tablespoon finely shredded basil
2 tablespoons toasted pine nuts
Black pepper to taste
1. Place butter and 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, stock, turmeric and
rind. Cook with the lid on until Kambrook
Rice Express automatically switches to
“Keep Warm” setting. Stir once during
cooking.
4. Fluff rice, then fold through eggplant,
chicken, basil, pine nuts and pepper. Close
lid and stand for 10 min
utes on “Keep
Warm” setting before serving.
RICH CHEESY RISOTTO
Serves 4
40g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
1 clove garlic, crushed
1 cup Arborio rice, washed
Pinch saffron powder
3 cups chicken stock
1 teaspoon grated lemon rind
1
/4 cup grated Swiss cheese
1
/4 cup grated Romano or Parmesan
cheese
50g Brie, finely chopped
1 tablespoon snipped garlic chives
Freshly ground black pepper to taste
1. Place butter and 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
onion and garlic. Cook for 2 minutes,
stirring constantly
3.Add rice, saffron, stock and rind. Cook
with the lid on, until the Kambrook Rice
Express automatically switches to “Keep
Warm” setting, stir once during cooking.
3.
Fluff rice, then fold through cheeses,
garlic chiv
es and pepper. Close lid and
stand f
or 10 minutes on “Keep Warm”
setting before serving.