Breville BRC200 Instructions For Use Manual page 18

Rice recipes
Chicken and basil risotto
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 Spanish onion, finely chopped
2 Rice Master cups Arborio rice
3 cups chicken stock
2 x 150g chicken breasts, steamed then thinly sliced
2 tomatoes, diced
1
⁄ cup grated Parmesan cheese
2
2 tablespoons finely sliced fresh basil leaves
Freshly ground black pepper
1. Place oil and butter into the removable cooking
bowl. Press Selector Control to 'Cook'. Heat for
1 minute, add garlic and onion. Cook for 2 minutes,
stirring constantly. Add rice, stir to coat with oil.
3. Add the stock, cover with lid and cook until
Selector Control switches to 'Warm'. Stir once
during cooking.
4. Stir rice and fold through chicken, tomatoes,
cheese, basil and pepper. Replace lid and stand for
10 minutes on 'Warm' before serving.
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Tomato and zuchinni risotto
2 tablespoons olive oil
1 small leek, washed, trimmed and thinly sliced
2 cloves garlic, crushed
1
1 ⁄ Rice Master cups Arborio rice
2
440g can diced tomatoes
1
⁄ cup dry white wine
2
3 cups chicken stock
1
⁄ cup grated Parmesan cheese
2
1 cup grated zucchini
2 tablespoons toasted pine nuts
1. Place the oil into the removable cooking bowl.
Press Selector Control down to 'Cook'. Heat for
1 minute, add leek and garlic. Cook for 2 minutes,
stirring constantly. Add rice, stir to coat with oil.
2. Add tomatoes, wine and stock. Cover with lid and
cook until Selector Control switches to 'Warm'. Stir
once during cooking.
3. Stir rice and fold in cheese, zucchini, and pine
nuts. Replace lid and stand for 10 minutes on
'Warm' before serving.
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