15
Risotto of Smoked Chicken
and Eggplant
Serves 6
50gm butter
1 cup leek, thinly sliced
2 cloves garlic, minced
2 cups arborio rice, washed
½ cup capsicum, diced
4 cups chicken stock
1 teaspoon turmeric
1 teaspoon lime rind
200gm roasted eggplant, chopped
300gm smoked chicken breast, sliced
1.
Place butter, leek and garlic into the
removable cooking bowl of the rice
cooker and place the glass lid on.
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 20
minutes, stirring every 5 minutes.
5.
Switch the cooking control lever 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 6
40gm butter
1 spanish onion, finely diced
2 cloves garlic, minced
2 cups arborio rice, washed
4 cups vegetable stock
1 teaspoon lemon rind
½ cup swiss cheese, grated
½ cup romano cheese, grated
2 tablespoons garlic chives, thinly sliced
1.
Place butter, onion and garlic into the
removable cooking bowl of the rice
cooker and place the glass lid on.
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 20 minutes, stirring
every 5 minutes.
5.
Switch the cooking control lever
to ‘WARM’ and add cheeses and
allow to stand for 6 minutes.
6.
Serve with garlic chives and sea salt.
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