Recipe Book

25
the Fast Slow Go
™
BPR680 USC B21
Mexican Risotto
Prep time: 20 minutes
Pressure cook: 6.0 psi / 6 minutes* / Auto Quick Release
Serves: 4
Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 small red bell pepper, finely chopped
1 jalapeño pepper, finely chopped
2 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon chili powder, optional
2 cups (400g) arborio rice
½ cup (120ml) white wine
10 oz (283g) can diced tomatoes and green chilies
4 cups (960ml) chicken broth, heated, divided
2 teaspoons sea salt
2 tablespoons (30g) cold unsalted butter, chopped
¼ cup (30g) grated cotija cheese,
plus extra to serve
¼ cup chopped cilantro, plus extra to serve
4 green onions, thinly sliced, plus extra to serve
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated,
add the oil, onion, celery and peppers and
cook, stirring occasionally for 5 - 7 minutes,
until softened.
2. Add the garlic, cumin, paprika and chili powder
and cook, stirring for 1 minute, until fragrant.
3. Add the rice and cook, stirring, for 2 minutes,
until the rice is coated.
4. Pour in the wine and cook, for 2 minutes, until
reduced by half. Add the tomatoes and stir to
combine, then add 3 cups (720ml) hot broth and
salt and stir well. 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 broth, butter and cheese and stir
for 3 minutes, until thick and creamy.
7. Add the cilantro and green onions and
stir to combine.
8. Serve immediately, topped with extra cheese,
cilantro and green onions.
*Cooking time excludes the building and releasing
of pressure.