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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