Recipe Book

23
the Fast Slow GO
™
SPR680 UK B21
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
400g arborio rice
200g Swiss brown mushrooms, sliced
125ml white wine
4 sprigs thyme
500g chicken thigh or breast fillets, cut into 1cm strips
1.25 litres chicken stock
60g grated Parmesan cheese, plus extra to serve
40g unsalted butter, chopped
10g 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.