Chicken And Basil Risotto - Breville ITP181 Instruction Booklet

Chicken and basil risotto - Serves 4
Ingredients
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, crushed
• 1 onion, finely chopped
• 1 measure of Arborio rice, unwashed
• 1½ measures of chicken stock
• 200g cooked chicken breast, sliced
• 2 tomatoes, diced
• ¾ measure of grated Parmesan cheese
• 2 tablespoons finely sliced fresh basil leaves
• Freshly ground black pepper.
Method
1. Place the olive oil and butter into the removable bowl. Fit the lid. Slide the cook/keep
warm selector down and heat for 1 minute. Remove the lid and add the garlic and
onion. Sauté for 2 minutes or until softened, stirring constantly. Add the rice, stir to
coat with oil.
2. Add the stock. Replace the lid and cook until the cooker switches to the keep warm
mode. Stir once during cooking.
3. Remove the lid. Stir the rice and fold through the chicken, tomatoes, cheese, basil
and season with black pepper. Replace the lid and let it stand for 10 minutes on the
keep warm setting before serving.
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