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37
CHICKEN AND PESTO RISOTTO
Serves 4 to 6
INGREDIENTS
1 tablespoon butter
½lb chicken breast fillets, thinly sliced
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, finely minced
¾ cup Arborio or Carnaroli rice
1.25 quarts (5 cups) chicken stock
1
⁄3 cup pesto
¼ cup grated Parmesan cheese
Wild or baby arugula leave to garnish
Extra grated Parmesan cheese to serve
METHOD
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 18 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
3. Add half butter to bowl, heat for 30
seconds, add chicken in two batches
and cook until golden brown all over.
Remove and set aside. Heat remaining
butter and oil until butter has melted.
4. Add onions and garlic and cook for
4 minutes until onion has softened,
stirring occasionally. Add rice, mix
well and cook 3 minutes, stirring
occasionally. Stir in chicken stock
and mix well. Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 10 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure Control
Dial turned to MEDIUM position.
8. Press START/CANCEL button.
9. Open lid. Rice should be 'al dente'.
Mix through chicken, pesto, ¼ cup
Parmesan cheese and arugula
leaves. Serve immediately with extra
Parmesan cheese.
HOW TO STEAM
PRESSURE COOK RECIPES - RISOTTO
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