Kambrook KRC400 User Manual download pdf (Page 12)

12

Recipes

NOTE: Metric cups have been

used in all recipes.

Chicken & Basil Risotto

Serves 4

1 tablespoon olive oil

1 small spanish onion, ﬁnely chopped

1 clove garlic, minced

1½ cups arborio rice, washed

3 cups chicken stock

1 chicken breast, grilled and thinly sliced

1 tomato, diced

½ cup parmesan cheese, grated

1 tablespoon basil leaves, shredded

1. Place oil, onion and garlic into the

removable cooking bowl of the

Kambrook Jar Rice Cooker and place

the lid into the locked position.

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

16 minutes.

5. Switch Kambrook Jar Rice Cooker 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 4

1 tablespoon olive oil

½ cup leek, thinly sliced

1 clove garlic, minced

1 cup arborio rice, washed

3 tomatoes, diced

½ cup dry white wine

2 cups chicken stock

½ cup parmesan cheese, grated

½ cup zucchini, grated

2 tablespoons pine nuts, toasted

1. Place oil, leek and garlic into the

removable cooking bowl of the

Kambrook Jar Rice Cooker and place

the lid into the locked position.

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 16 minutes.

5. Switch Kambrook Jar Rice cooker

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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