Recipes - Breville RC16XL Instructions For Use And Recipe Book

BR6484 RC16XL Book_AM 17/2/06 12:50 PM

RECIPES

Measurements used are
standard cups and spoons
except where measuring
with Rice Duo 6 cups
is specified.
CHICKEN & BASIL RISOTTO
Serves 4
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
1 red onion, finely chopped
2 Rice Duo 6 cups Arborio rice
3 cups chicken stock
2 x 5 oz (150g) boneless 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 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 & ZUCCHINI RISOTTO
Serves 4-6
2 tablespoons olive oil
1 small leek, washed, trimmed
and thinly sliced
2 cloves garlic, crushed
1
1 ⁄ Rice Duo 6 cups Arborio rice
2
14 oz (420g) 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.
RECIPES cont'd
MUSHROOM RISOTTO SEAFOOD PAELLA
Serves 4-6 Serves 4-6
2 tablespoons olive oil 1 ⁄ cup olive oil
4
2 tablespoons butter 1 red onion, diced
1 brown onion, finely diced 3 cloves garlic, crushed
5 oz (150g) button mushrooms, sliced 1 teaspoon freshly grated ginger
1 1
2 ⁄ Rice Duo 6 cups Arborio rice 1 ⁄ Rice Duo 6 cups long grain rice, washed
2 2
3 cups chicken stock 4 cups seafood or chicken stock
1 ⁄ cup grated Parmesan cheese 1lb (500g) mixed seafood (shrimp, calamari,
4
1 tablespoon chopped flat leaf octopus, mussel meat, white fish fillet)
(Italian) parsley 1 ⁄ cup roasted red pepper, peeled
2
and chopped
1. Place butter and oil into the removable
1 tablespoon fresh lime juice
cooking bowl. Press selector control to
2 tomatoes, diced
'Cook'. Heat for 1 minute, add onion and
1
⁄ teaspoon chili powder
mushrooms. Cook for 5 minutes or until
4
2 tablespoons chopped fresh cilantro
the mushrooms are soft, stirring
constantly. Add rice, stir to coat with oil. 1. Place oil into the removable cooking
bowl. Press selector control to 'Cook'.
2. Add stock. Cover with lid and cook until
Heat for 1 minute, add onion, garlic and
selector control switches to 'Warm'.
ginger. Cook for 2 minutes, stirring
Stir once during cooking.
constantly. Add rice, stir to coat with oil.
3. Stir rice and fold through cheese
2. Add stock. Cover with lid and cook for
and parsley. Replace lid and stand for
10 minutes. Stir in seafood, pepper and
10 minutes on 'Warm' before serving.
lime juice. Replace lid and cook until
selector control switches to 'Warm'.
3. Stir rice mixture and fold through
tomatoes, chili and cilantro. Replace lid
and stand for 10 minutes on 'Warm'
before serving.
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