A Perfect Pantry
Risotto of Smoked Chicken and Eggplant
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
4
INGREDIENTS
- 30g butter
- ½ cup leek, thinly sliced
- 1 clove garlic, minced
- 1 cup arborio rice, washed
- ¼ cup capsicum, diced
- 2 cups chicken stock
- 1 teaspoon turmeric
- 1 teaspoon lime rind
- 150g precooked roasted eggplant, chopped
- 200g smoked precooked chicken breast, thinly sliced
DIRECTIONS
- Place butter, leek and garlic into the removable cooking bowl of the Kambrook Rice Express and place the glass lid on.
- Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
- Add rice, combine well, and cook for a further 2 minutes.
- Add the capsicum, stock, turmeric and rind. Cook with the lid on for 20 minutes, stirring every 5 minutes.
- Switch Kambrook Rice Express to ‘WARM’ and add eggplant and chicken. Allow to stand for 6 minutes.
- Serve with fresh basil leaves and cracked pepper.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing