Kambrook KRC8 User Manual download pdf (Page 15)

15

Risotto of Smoked Chicken

and Eggplant

Serves 6

50gm butter

1 cup leek, thinly sliced

2 cloves garlic, minced

2 cups arborio rice, washed

½ cup capsicum, diced

4 cups chicken stock

1 teaspoon turmeric

1 teaspoon lime rind

200gm roasted eggplant, chopped

300gm smoked chicken breast, sliced

1. Place butter, 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 capsicum, stock, turmeric

and rind. Cook with the lid on for 20

minutes, stirring every 5 minutes.

5. Switch the cooking control lever to

‘WARM’ and add eggplant and

chicken. Allow to stand for 6 minutes.

6. Serve with fresh basil leaves and

cracked pepper.

Rich Cheesy Risotto

Serves 6

40gm butter

1 spanish onion, ﬁnely diced

2 cloves garlic, minced

2 cups arborio rice, washed

4 cups vegetable stock

1 teaspoon lemon rind

½ cup swiss cheese, grated

½ cup romano cheese, grated

2 tablespoons garlic chives, thinly sliced

1. Place butter, 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 and lemon rind. Cook

with the lid on for 20 minutes, stirring

every 5 minutes.

5. Switch the cooking control lever

to ‘WARM’ and add cheeses and

allow to stand for 6 minutes.

6. Serve with garlic chives and sea salt.

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