Risotto of Smoked Chicken and Eggplant

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

1. Place butter, leek and garlic into the removable cooking bowl of the Kambrook Rice Express and place the glass lid on.
2. Press the selector control lever down to ‘COOK’ setting. Cook for 4 minutes.
3. Add rice, combine well, and cook for a further 2 minutes.
4. Add the capsicum, stock, turmeric and rind. Cook with the lid on for 20 minutes, stirring every 5 minutes.
5. Switch Kambrook Rice Express to ‘WARM’ and add eggplant and chicken. Allow to stand for 6 minutes.
6. Serve with fresh basil leaves and cracked pepper.