Breville BRC200 Instructions For Use Manual page 19

Rice recipes
Risotto of smoked
chicken and eggplant
30g butter
2 tablespoons olive oil
1 small leek, washed, trimmed and sliced
1 clove garlic, crushed
1
1 ⁄ Rice Master cups Arborio rice
2
1
3 ⁄ cups chicken stock
2
1 teaspoon turmeric
1 teaspoon freshly grated lime rind
250g roasted marinated eggplant, chopped
300g smoked boned chicken breast, skinned
and diced
1 tablespoon finely shredded basil
1
⁄ cup toasted pine nuts
2
Black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Press Selector Control 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 stock, turmeric and rind. Cover with lid and
cook until Selector Control switches to 'Warm'.
Stir once during cooking.
3. Stir rice and fold through eggplant, chicken, basil,
pine nuts and pepper. Replace lid and stand for
10 minutes on 'Warm' before serving.
R4
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continued
Rich cheesy risotto
60g butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, crushed
1
1 ⁄ Rice Master cups Arborio rice
2
Pinch saffron powder
4 cups chicken stock
1 teaspoon grated lemon rind
1
⁄ cup grated Swiss cheese
4
1
⁄ cup grated Parmesan cheese
4
1
⁄ cup Brie cheese, finely chopped
2
1 tablespoon snipped garlic chives
Freshly ground black pepper, to taste
1. Place butter and oil into the removable cooking
bowl. Press Selector Control to 'Cook'. Heat for
1 minute, add onion and garlic. Cook for 2 minutes,
stirring constantly. Add rice, stir to coat with oil.
2. Add saffron, stock, and rind. Cover with lid and
cook until Selector Control switches to 'Warm'.
Stir once during cooking.
3. Stir rice and fold through cheeses, chives and
pepper. Replace lid and stand for 10 minutes
on 'Warm' before serving.