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Honey Baked Pumpkin Risotto
Serves 8
1 tbsp honey
60g butter
400g pumpkin peeled, cubed to 1cm
3 cups Arborio rice
5 cups vegetable stock
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
1 cup boiling water
1 cup vegetable stock
100g parmesan grated to serve
½ bunch parsley washed, roughly
chopped to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and place the honey and butter into
the pressure cooker bowl to melt. Add
the pumpkin and sauté for around 10
minutes.
2. Add the rice, 5 cups of vegetable
stock, onion and garlic and stir well to
combine.
3. Securely place and seal the lid onto
the pressure cooker ensuring the
pressure release valve is set to the
sealed position. Turn the control dial
to setting ‘2’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Stir
through each the additional 1 cup of
water and vegetable stock.
5. Serve with parmesan and parsley.
Chicken and Pesto Risotto
Serves 8
3 tbsp olive oil
1 large brown onion peeled, thinly sliced
2 clove garlic peeled, minced
500g chicken breast, thinly sliced
3 cups Arborio rice
5 cups chicken stock
½ cup basil pesto
¼ cup pine nuts, toasted
1 cup boiling water
1 cup chicken stock
100g parmesan grated to serve
½ bunch basil, washed, roughly chopped
to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat the oil. Sauté the onion and
garlic until golden brown. Add the
chicken and lightly cook for about 5
minutes, stirring occasionally.
2. Add the rice, 5 cups chicken stock,
pesto and pine nuts and stir well to
combine.
3. Securely place and seal the lid onto
the pressure cooker ensuring the
pressure release valve is set to the
sealed position. Turn the control dial
to setting ‘2’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Stir
through each the additional 1 cup of
water and chicken stock.
5. Serve with parmesan and basil.