Recipe Book

25
the Fast Slow GO
™
SPR680 UK B21
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 bell pepper, finely chopped
1 jalapeño chilli, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon chilli powder, optional
400g arborio rice
125ml white wine
250ml canned chopped tomatoes
1 litre chicken stock
2 teaspoons sea salt
30g cold unsalted butter, chopped
40g grated Parmesan cheese, plus extra to serve
5g chopped coriander, plus extra to serve
4 spring 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, pepper 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, or 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.