Breville HealthSmart BEW300, Инструкция пользователя

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38
RISOTTOS
CHICKEN AND TOMATO RISOTTO
Makes 4 serves
INGREDIENTS
60g butter
2 Tablespoons olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1½ cups arborio rice
5 cups/1.25L chicken stock
2 tomatoes, chopped
1 Tablespoon chopped basil
½ cup freshly grated Parmesan cheese
Black pepper, freshly ground
METHOD
1. Heat wok on high sear, add butter and
oil.
2. Stir fry onion and garlic until softened.
3. Add rice and stir until all grains are
covered in butter mixture. Stir through
stock. Bring to the boil, continually
stirring.
4. Reduce to setting 6, continue to stir,
placing the lid on until the stock has
been absorbed. Some additional stock
or water may be required, depending on
rice types.
CHICKEN, ENGLISH SPINACH AND
PINE NUT RISOTTO
Makes 4-6 serves
INGREDIENTS
250g pine nuts
2 Tablespoons olive oil
2 Tablespoons butter
1 bunch of English spinach, picked and washed
2 cups arborio rice
2 cloves garlic, crushed
6 cups/1.5L chicken stock
500g roasted chicken, shredded (approximately
1 small roast chicken)
2 Tablespoons pesto
METHOD
1. Heat wok on high sear, add pine nuts
and toast until golden in colour, then
remove.
2. Add oil and butter. Lightly sauté spinach
then remove.
3. Add rice, stir until all rice is coated in oil.
4. Add garlic and chicken stock. Bring the
risotto to the boil.
5. Reduce to setting 6, continue to stir,
placing the lid on until the stock has
been absorbed. Some additional stock
or water may be required, depending on
rice types.
6. Stir through remaining and prepared
ingredients, heat through and serve.
Serve with freshly grated parmesan cheese.