Kambrook KRC8 User Manual download pdf (Page 14)

14

Recipes

NOTE: Metric cups have been

used in all recipes.

Chicken & Basil Risotto

Serves 6

1 ½ tablespoons olive oil

1 spanish onion, ﬁnely chopped

2 cloves garlic, minced

2 cups arborio rice, washed

3 ½ cups chicken stock

2 chicken breasts, grilled and thinly sliced

2 tomatoes, diced

¾ cup parmesan cheese, grated

2 tablespoons basil leaves, shredded

1. Place oil, onion and garlic into the

removable cooking bowl of the rice

cooker and place the glass lid on.

2. Press the selector control lever down

to ‘COOK’ setting. Cook for 4 minutes.

3. Add rice and cook for a further

2 minutes.

4. Add the stock. Cook with the lid on for

20 minutes, stirring every 5 minutes.

5. Switch the cooking control lever to

‘WARM’ and add chicken, tomato,

parmesan and basil. Allow to stand for

6 minutes.

6. Serve with parmesan cheese and

basil leaves.

Tomato & Zucchini Risotto

Serves 6

1 ½ tablespoons olive oil

1 cup leek, thinly sliced

2 cloves garlic, minced

1 ½ cups arborio rice, washed

5 tomatoes, diced

¾ cup dry white wine

3 ½ cups chicken stock

¾ cup parmesan cheese, grated

¾ cup zucchini, grated

3 tablespoons pine nuts, toasted

1. Place oil, leek and garlic into the

removable cooking bowl of the rice

cooker and place the glass lid on.

2. Press the selector control lever down

to ‘COOK’ setting. Cook for 4 minutes.

3. Add rice and cook for a further

2 minutes.

4. Add the tomato, wine and stock.

Cook with the lid on for 20 minutes,

stirring every 5 minutes.

5. Switch the cooking control lever

to ‘WARM’ and add parmesan,

zucchini and pine nuts. Allow to

stand for 5 minutes.

6. Serve with parmesan cheese and

pine nuts.

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