A Perfect Pantry

INGREDIENTS

• 10g butter
• 1 tbsp olive oil
• 1 brown onion, diced
• 1 clove garlic, minced
• ¾ cup Arborio rice
• 500ml chicken stock, boiling
• ½ cup parmesan cheese, grated

 

DIRECTIONS

1. Preheat the air frying oven to 200°C and turn the timer dial to 5 minutes.
2. Place the butter, olive oil, onion and garlic into a 15cm round baking tin and stir to combine.
3. Once the 'HEATING' light goes off, turn the timer dial to 8 minutes. Place the tin into the Air Chef basket and allow to cook for 4 minutes. Add the rice and allow to cook for a further 4 minutes, stirring every minute.
4. Reduce the temperature of the air frying oven to 160°C and turn the timer dial to 22 minutes. Add the stock, stirring gently to combine.
5. Allow to cook, uncovered, for 22 minutes.
6. Stir through the cheese and serve immediately.

 

TIP: If you do not have parmesan cheese, you can use cheddar cheese.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Air Chef Air Frying Oven