Sage theMulti Cooker BRC600UK Instruction Booklet page 33

StaRteR ReCIPeS fRom Sage
CHICKen RISotto WItH PeSto
& RoCKet
Serves 4–6
IngReDIentS
30g butter
300g chicken breast fillet, thinly sliced
1 tablespoon oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
350g Arborio or Carnaroli rice
4 cups chicken stock
L cup pesto
¼ cup grated parmesan cheese
50g baby rocket leaves
Extra L cup grated parmesan cheese
metHoD
SaUtÉ|SeaR setting
Press the SAUTÉ|SEAR button and
1.
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
Remove lid, add half of the butter, heat
2.
for 1 minute or until melted.
Add half the chicken, cover with the lid
3.
and cook for 3–4 minutes.
Remove lid, stir and cook for a further
4.
3–4 minutes or until chicken is lightly
browned and cooked through. Remove
from removable cooking bowl and keep
warm. Repeat with remaining chicken,
remove and set aside.
Heat remaining butter and oil until
5.
butter is melted. Add onion and garlic,
cover with lid, cook for 3–4 minutes,
stirring occasionally, until onion has
softened.
Add rice, mix well, cover with lid, cook
6.
for 2–3 minutes or until rice
is glossy.
Press START/CANCEL button to end
7.
saute setting.
32
RISotto setting
Stir in chicken stock, mixing well.
8.
Cover with lid and press the RISOTTO
button and then the START|CANCEL
button.
When it has automatically switched
9.
to the WARM setting, which will take
about 20–30 minutes, remove lid and
stir through cooked chicken, pesto,
parmesan cheese and rocket.
Serve immediately with extra freshly
grated parmesan