Recipe Book

23
the Fast Slow Go
™
BPR680 USC B21
Chicken and Mushroom Risotto
Prep time: 15 minutes
Pressure cook: 6.0 psi / 6 minutes* / Auto Quick Release
Serves: 4
Ingredients
2 tablespoons olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 cups (400g) arborio rice
8 oz (225g) cremini (brown) mushrooms, sliced
½ cup (120ml) white wine
4 sprigs thyme
1 lb (450g) boneless, skinless chicken thighs, cut into
½-inch strips
4 cups (960ml) chicken stock, heated, divided
¾ cup (60g) grated Parmesan cheese,
plus extra to serve
3 tablespoons (45g) unsalted butter, chopped
L cup coarsely chopped flat-leaf parsley
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
the oil and onion and cook, stirring occasionally
for 4 minutes, until softened.
2. Add the garlic and cook, stirring for 2 minutes,
until fragrant but not browned. Add the rice
and cook, stirring, for 2 minutes, until the rice is
coated in the oil. Add the mushrooms and cook
for another 2 minutes.
3. Pour in the wine and cook, for 2 minutes,
or until reduced by half
.
4. Add the thyme and chicken. Pour in 3 cups
(720ml) hot stock and stir to combine. Press STOP
to turn off SAUTÉ/SEAR. Close and lock the lid.
5. Select RISOTTO and press START.
6. When cooking has completed, add the
remaining 1 cup (240ml) hot stock, Parmesan
and butter and stir for 3 minutes, until thick
and creamy.
7. Stir in the parsley and serve immediately topped
with Parmesan.
*Cooking time excludes the building and releasing
of pressure.