Breville VTP113, Инструкция пользователя

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All of these recipes can be left to cook on the RISOTTO setting as the cooker will
automatically switch to the WARM setting. However opening the lid and occasionally
stirring the rice during cooking will help the risotto to cook more evenly.
Chicken and Red Pesto Risotto
Serves 4 to 5
Olive Oil
300g of chicken breast, chopped into small pieces
350g of Arborio or Carnaroli rice
1 large onion, finely chopped
2 cloves of garlic, crushed
1.2 litres of chicken stock
2 handfuls of fresh basil leaves
50g of pine nuts
30g of sundried tomatoes
Salt and pepper
1 tsp of tomato puree
Small sprinkle of sugar
1 tsp of lemon juice
70g of freshly grated Parmesan cheese
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Add some olive oil and then the chicken. Cook for approximately 5-7 minutes until
the chicken is cooked through. Then stir in the onion and 1 clove of crushed garlic.
Cook the onion until softened but not brown and then stir in the rice. Making sure it is
fully coated in the olive oil and let it to cook for 1 minute.
Select the RISOTTO setting and then add the chicken stock, stir and then cover it
with the lid.
Whilst the rice is cooking add the remaining ingredients and half the parmesan to a
mini chopper or food processor. Process it until it is smooth to make the red pesto.
When your cooker has switched automatically to the WARM mode, stir in the red
pesto and the remaining parmesan and leave it to rest on the WARM setting for
about 5 minutes. Season to taste.
Serve with freshly grated parmesan.
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risotto recipes