Recipe Book

25
the Fast Slow Go
™
BPR680
Mexican Risotto
Prep time: 20 minutes
Pressure cook: 40kPa / 7 minutes* / Auto Quick Release
Serves: 4
Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 small red capsicum, finely chopped
1 jalapeño chilli, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon chilli powder, optional
2 cups (400g) arborio rice
½ cup (125ml) white wine
1 cup (250ml) canned diced tomatoes
1 litre (4 cups) chicken stock
2 teaspoons sea salt
30g cold unsalted butter, chopped
½ cup (40g) grated Parmesan cheese,
plus extra to serve
¼ cup chopped coriander, 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. One preheated, add
the oil, onion, celery, capsicum and jalapeño
and cook, stirring occasionally for 5 - 7 minutes,
until softened.
2. Add the garlic, cumin, paprika and chilli 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 the stock 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 butter
and Parmesan and stir for 3 minutes, until
thick and creamy.
7. Add the coriander and green onions and
stir to combine.
8. Serve immediately, topped with extra Parmesan,
coriander and green onions.
*Cooking time excludes the building and releasing
of pressure.