Recipe Book

23
the Fast Slow Go
™
BPR680
Chicken and Mushroom Risotto
Prep time:
15 minutes
Pressure cook:
40kPa / 7 minutes* / Auto Quick Release
Serves: 4
Ingredients
2 tablespoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 cups (400g) arborio rice
200g Swiss brown mushrooms, sliced
½ cup (125ml) white wine
4 sprigs thyme
500g chicken thigh fillets, cut into 1cm strips
1.25 litres (5 cups) chicken stock
¾ cup (60g) grated Parmesan cheese,
plus extra to serve
40g 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 a
further 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 the 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
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.