Kambrook KRC350, Instruction Booklet

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12
Recipes
Chicken & Basil Risotto
Serves 2-4
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, peeled and crushed
1 small Spanish onion, peeled and finely
chopped
1 (Profile) cup Arborio rice, washed
1½ cups/375ml chicken stock
1 x 200g chicken breast, steamed and
thinly sliced
2 tomatoes, peeled and diced
½ cup grated Parmesan cheese
¼ cup finely sliced fresh basil leaves
Freshly ground black pepper
1.
Place oil, butter, garlic, onion and rice
into the removable cooking bowl.
2.
Press the selector control lever
to ‘COOK’ for 5 minutes, stirring
constantly to coat with oil.
3.
Add the stock, cover with lid and cook
until the selector control lever switches
to ‘KEEP WARm’.
4.
Remove lid, lightly fluff the rice mixture
then fold in chicken, tomato, cheese,
basil and pepper. Replace lid and
stand for 10 minutes on ‘KEEP WARm’
before serving.
Tomato & Zucchini Risotto
Serves 2-4
1 tablespoon olive oil
1 small leek, washed, trimmed and thinly
sliced
1 clove garlic, peeled and crushed
1 (Profile) cup Arborio rice, washed
440g can Roma style tomatoes, diced
½ cup/125ml dry white wine
1 cup/250ml chicken stock
¼ cup grated Parmesan cheese
½ cup grated zucchini
1 tablespoon toasted pine nuts
1.
Place oil, leek, garlic and rice into the
removable cooking bowl.
2.
Press the selector control lever
to ‘COOK’ for 5 minutes, stirring
constantly to coat with oil.
3.
Add tomatoes, wine and stock, cover
with lid and cook until the selector
control lever switches to ‘KEEP WARm’.
4.
Remove lid, lightly fluff the rice mixture
then fold in cheese, zucchini and
pine nuts. Replace lid and stand for
10 minutes on ‘KEEP WARm’before
serving.
NOTE:
Measurements used
are Australian Standard
Metric Cups and Spoons
except where measuring with
Kambrook Profile measuring
cup is specified.