Kambrook KRC350, Instruction Booklet

Page: 14 / 20

13
Risotto of Smoked Chicken and
Eggplant
Serves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small leek, washed, trimmed and thinly
sliced
1 clove garlic, peeled and crushed
1 (Profile) cup Arborio rice, washed
1½ cups/375ml chicken stock
½ teaspoon turmeric
½ teaspoon freshly grated lime rind
125g roasted, marinated eggplant,
chopped
150g smoked, boned chicken breast,
skinned and thinly sliced
1 tablespoon finely shredded basil
¼ cup toasted pine nuts
Black pepper, to taste
1.
Place butter, 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 stock, turmeric and rind, 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 eggplant, chicken, basil,
pine nuts and pepper. Replace lid
and stand for 10 minutes on ‘KEEP
WARm’ before serving.
Rich Cheesy Risotto
S
erves 2-4
1 tablespoon butter
1 tablespoon olive oil
1 small Spanish onion, peeled and finely
diced
1 clove garlic, peeled and crushed
1 (Profile) cup Arborio rice, washed
Pinch saffron powder
2 cups/500ml chicken stock
½ teaspoon grated lemon rind
2 tablespoons grated Swiss cheese
2 tablespoons Romano or Parmesan
cheese
¼ cup Brie cheese, finely chopped
2 teaspoons snipped garlic chives
Freshly ground black pepper to taste
1.
Place butter, oil, onion, 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 saffron, stock and rind, 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 cheeses, chives and
pepper. Replace lid and stand for
10 minutes on ‘KEEP WARm’ before
serving.