Kambrook KPR600 manual Honey Baked Pumpkin Risotto, Chicken and Pesto Risotto

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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

½bunch 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

¼cup pine nuts, toasted

1 cup boiling water

1 cup chicken stock

100g parmesan grated to serve

½bunch 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.

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Contents
Page Instruction Booklet Please retain your instruction book for future use Contents Important Please retain your instruction book for future use Page Important Safeguards For All Electrical Appliances Not Shown Your Kambrook Pressure ExpressBefore First Use Using Your Kambrook Pressure ExpressUsing the Pressure Cooker Using Your Pressure Express Page Control Dial Setting Recipes Approx Cooking Time See NoteStainless Steel Trivet Using the Sauté FunctionUsing Your Pressure Express Pressure Express Cooking Guide SettingsPorridge Casseroles and Curries Rice Cooking GuideWhite Rice Brown RiceSuitable Meat Cuts for Pressure Cooking How to Pot RoastPreparing Vegetables Cuts of MeatLegumes SoupProblem Possible Reason Solution Trouble Shooting GuideDon’t Do’s and Don’ts of Pressure CookingDo’s NeverCare, Cleaning and Storage Care, Cleaning and Storage Page Handy Hits for Pressure Cooking Cooking with Pressure Recipes Smoked Ham and Split Pea Soup Butter Chicken Green Curry Pumpkin SoupTomato Passata and Meatballs Sesame Chicken WingsPilaf Rice with Spicy Sunflower Seeds Chicken and Pesto Risotto Honey Baked Pumpkin RisottoSatay Beef Ginger Chicken with Baby Snow PeasMassaman Curry Thai Sweet Potato Soup with Coriander Pesto Three Bean and Vegetable StewSpicy Tomato and Capsicum Chicken Red Wine, Beef, Mushroom and Thyme StewBaked Beans Red Wine, Garlic & Root Vegetable Lamb Shanks
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