Curries And Rice Dishes - Breville EW40 Instructions For Use Manual

Curries and rice dishes

Chicken and tomato risotto
60g butter
2 tablespoons olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1 ⁄ cups arborio rice
1
2
5 cups chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
⁄ cup freshly grated Parmesan cheese
1
2
Black pepper, freshly ground
1. Heat the wok on high sear, add the butter and oil.
. Stir fry onion and garlic until softened.
3. Add rice, stir rice through butter until all grains
are covered.
4. Stir through stock.
. Bring to the boil, continually stirring.
. Reduce to setting , continue to stir, placing
the lid on until the stock has been absorbed.
Some additional stock or water may be required,
depending on rice types.
R0
Chicken, spinach and
4
pine nut risotto
1 bunch of English spinach, picked and washed
2 tablespoons olive oil
2 tablespoons butter
2 cups arborio rice
250g pine nuts
2 cloves garlic, crushed
2 tablespoons pesto
6 cups chicken stock
500g roasted chicken, shredded (approximately
1 small roast chicken)
1. Heat the wok on high sear, add the pine nuts
and toast until golden in colour, then remove.
. Add oil and butter. Lightly sauté spinach
then remove.
3. Add rice, stir until all rice is coated in the oil.
4. Add garlic and chicken stock. Bring the risotto
to the boil.
. Reduce to setting , continue to stir, placing
the lid on until the stock has been absorbed.
Some additional stock or water may be required,
depending on rice types.
. Stir through remaining and prepared ingredients,
heat through and serve.
Serve with freshly grated parmesan cheese.
4-6