Risotto

AuthorJaneCategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time12 minsTotal Time17 mins

 1 medium onion, finely chopped
 1 clove of garlic, crushed
 720 ml hot chicken stock
 400 g Italian Arborio Risotto Rice
 150 ml white wine
 4 tbsp olive oil
 25 g butter
 3 skinless chicken breasts, cut into chunks
 250 g parmesan, divided into 2
 fresh basil or parsley, chopped

1

Add the olive oil to the cooker, sauté the onion, garlic and chicken in the cooker using the Sauté Function with lid off and until the onion is translucent or about 3 minute.

2

Add the rice into the cooker and continue to stir for 1-2 minutes.

3

Add the wine to the pot and stir until it has been absorbed.

4

Add the stock.

5

Press “Warm/Cancel”

6

Close the lid and set pressure release valve to closed and press the Rice function, adjust timer to 10 minutes.

7

When the cooking finished, press “Warm/Cancel” function, open the pressure release valve to release the pressure before opening the lid. If needed, cook the risotto further to absorbed the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and ½ the parmesan. Stir and taste to see if it needs more salt.

8

Remove the Risotto from heat and stir in fresh herbs

9

Serve topped with the remaining parmesan.

Ingredients

 1 medium onion, finely chopped
 1 clove of garlic, crushed
 720 ml hot chicken stock
 400 g Italian Arborio Risotto Rice
 150 ml white wine
 4 tbsp olive oil
 25 g butter
 3 skinless chicken breasts, cut into chunks
 250 g parmesan, divided into 2
 fresh basil or parsley, chopped

Directions

1

Add the olive oil to the cooker, sauté the onion, garlic and chicken in the cooker using the Sauté Function with lid off and until the onion is translucent or about 3 minute.

2

Add the rice into the cooker and continue to stir for 1-2 minutes.

3

Add the wine to the pot and stir until it has been absorbed.

4

Add the stock.

5

Press “Warm/Cancel”

6

Close the lid and set pressure release valve to closed and press the Rice function, adjust timer to 10 minutes.

7

When the cooking finished, press “Warm/Cancel” function, open the pressure release valve to release the pressure before opening the lid. If needed, cook the risotto further to absorbed the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and ½ the parmesan. Stir and taste to see if it needs more salt.

8

Remove the Risotto from heat and stir in fresh herbs

9

Serve topped with the remaining parmesan.

Risotto