13
Chicken, Mushroom and Pesto Risotto
Serves 4-6
2 tablespoons olive oil
500g chicken thigh fillets, diced
1 medium leek, halved lengthways, thinly
sliced
2 cloves garlic, crushed
400g button mushrooms, sliced
½ cup basil pesto
450g Arborio rice, rinsed (3 rice cups)
800mls chicken stock (4½ rice cups)
½ cup finely grated parmesan cheese
Salt and pepper, to taste
1. Press MENU button to SAUTÉ. Heat oil in
pan.
2. Add chicken and cook for 5 minutes or
until golden and just cooked.
3. Add leek, garlic and mushrooms and sauté
for 5 minutes or until soft. Add pesto and
rice and stir to coat. Add stock. Stir to
combine. Place lid on pan.
4. Press MENU button to RISOTTO.
When rice cooking is complete, it will
automatically switch to KEEP WARM.
5. Stir through cheese. Season with salt and
pepper. Leave in pan with lid on for 5
minutes to stand.
Spicy Sausage, Kumara and Rocket Risotto
Serves 4-6
700g kumara, peeled, cut into 2 ½ cm
pieces
Olive oil spray
2 tablespoons olive oil
400g spicy sausages, sliced
450g Arborio rice, rinsed (3 rice cups)
800mls chicken stock (4½ rice cups)
1 cup semi-sundried tomatoes, halved
80g wild rocket
Salt and pepper, to taste
Grated parmesan cheese, to serve
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Place kumara
on a baking tray lined with baking paper.
Spray with oil. Bake for 20 to 25 minutes
or until golden and soft. Set aside.
2. Press MENU button to SAUTÉ. Heat oil in
pan. Add sausages and cook for 5 minutes
or until just cooked. Add rice and stir to
coat. Add stock, stir to combine. Place lid
on pan.
3. Press MENU button to RISOTTO.
When rice cooking is complete, it will
automatically switch to KEEP WARM.
4. Stir through tomatoes, rocket and kumara.
Season with salt and pepper. Leave in pan
with lid on for 5 minutes to stand. Serve
with parmesan cheese.
Risotto Recipes continued
Summary of Contents for RC4900
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