PAgepressureheadercook..... recipeS - risotto
Chicken and Pesto Risotto
Serves 4 to 6
Ingredients
30g butter
300g chicken breast fillets, thinly sliced
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, finely minced
350g Arborio or Carnaroli rice
1.25litres (5 cups) chicken stock 1⁄3 cup pesto
¼ cup grated Parmesan cheese 50g wild or baby rocket leaves Extra grated Parmesan cheese to serve
Method
Sauté Setting
1.Press FUNCTION button then select SAUTÉ, indicator light will illuminate.
2.Enter 18 minutes TIME, time is displayed on LED. Press START/ CANCEL button and wait 3 minutes while bowl is heating before cooking.
3.Add half butter to bowl, heat for 30 seconds, add chicken in two batches and cook until golden brown all over.
Remove and set aside. Heat remaining butter and oil until butter has melted.
4.Add onions and garlic and cook for
4 minutes until onion has softened, stirring occasionally. Add rice, mix well and cook 3 minutes, stirring occasionally. Stir in chicken stock and mix well. Secure lid on.
Pressure Cook Setting
5.Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
6.Enter 10 minutes TIME, time is displayed on LED.
7.Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to MEDIUM position.
8.Press START/CANCEL button.
9.Open lid. Rice should be 'al dente'. Mix through chicken, pesto, ¼ cup Parmesan cheese and rocket leaves.
Serve immediately with extra Parmesan cheese.
40
