SOLIS MULTI CHEF PRO 822 Mode D'emploi page 172

R E C I P E S
C H I C K E N R I S O T T O W I T H P E S T O & R O C K E T
Serves 4 – 6
• Ingredients
30 g butter
300 g chicken breast fillet, thinly sliced
1 tablespoon oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
350 g Arborio or Carnaroli rice
5 cups hot chicken stock
1/3 cup pesto
1/4 cup grated parmesan cheese
50 g baby rocket leaves
Extra 1/3 cup grated parmesan cheese
• Method
SAUTÉ/SEAR setting
1. Press the SAUTÉ/SEAR button and then the START/CANCEL button. Heat remov -
able cooking bowl for 3 minutes with the lid on.
2. Remove lid, add half of the butter, heat for 1 minute or until melted.
3. Add half the chicken, cover with the lid and cook for 3 – 4 minutes.
4. Remove lid, stir and cook for a further 3 – 4 minutes or until chicken is lightly
browned and cooked through. Remove from removable cooking bowl and
keep warm. Repeat with remaining chicken, remove and set aside.
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