the Set & Serve - Breville

CHICKENChicken, basil andTOMATO risottoServes 4 to 6INGREDIENTS2 Tablespoons olive oil2 Tablespoons butter1 clove garlic, crushed1 Spanish onion, finely chopped2 Rice Duo cups Arborio rice3 cups/750ml chicken stock2 x 150g chicken breasts, steamed thenthinly sliced2 tomatoes, diced½ cup grated Parmesan cheese2 Tablespoons finely sliced fresh basil leavesFreshly ground black pepperMETHOD1. Place oil and butter into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add garlicand onion. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.2. Add chicken stock, cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold through chicken,tomatoes, cheese, basil and pepper.Replace lid and stand for 10 minutes on‘Warm’ before serving.smoked chicken andeggplant RisottoINGREDIENTS30g butter2 Tablespoons olive oil1 small leek, washed, trimmed and sliced1 clove garlic, crushed1½ Rice Duo cups Arborio rice3½ cups/875ml chicken stock1 teaspoon turmeric1 teaspoon freshly grated lime rind250g roasted marinated eggplant, chopped300g smoked boned chicken breast, skinnedand diced1 Tablespoon finely shredded basil½ cup toasted pine nutsBlack pepper, to tasteMETHOD1. Place butter and oil into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add leekand garlic. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.2. Add chicken stock, turmeric and lemonrind. Cover with lid and cook until SelectorControl switches to ’Warm’. Stir onceduring cooking.Stir rice and fold through eggplant, chicken,basil, pine nuts and pepper. Replace lidand stand for 10 minutes on ‘Warm’ beforeserving.29