Serves 4 to 5

Ingredients:

• Butter, 20 grams
• Onion, 1 (diced)
• Minced Garlic, 2 tablespoons
• Prawns, 25 (de-shelled)
• Chicken Thighs, 4 (cut into bite sizes)
• Arborio Rice, 1.5 cups (uncooked and not to rinse)
• Clear Chicken Broth, 500ml
• Romaine Lettuce, 200 grams
• Shredded Mozzarella Cheese, 5 tablespoons
• Black Pepper, to taste

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat butter over low heat and sauté diced onions and minced garlic.
2. Add chicken chunks, and stir fry for 3 minutes. Add arborio rice and clear chicken broth, and bring contents to a boil (no need to simmer).
3. When boiling, place the prawns at the top, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot to cook for 30 minutes.
4. After 30 minutes, place the inner pot back onto the stove. Stir in romaine lettuce and shredded Mozzarella cheese, and mix well.
5. Before serving, garnish with more shredded Mozzarella cheese and black pepper, to taste. 

After 30 minutes: 

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.