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30
Recipes
Cooking with Pressure:
NOTE:
Pressure Cookers are great
for cooking large serving sizes
of casseroles, curries and such. If
you want to reduce the serving
quantity however, use half the
ingredients stated, but follow the
same preparation and cooking
steps. Or if quantity is over 1 litre
(for combined food and liquid)
why not place leftovers in an
airtight, freezer safe container
and freeze for another day?
NOTE:
Foods to avoid when
pressure cooking include; pearl
barley and other cereals, root
vegetables on their own, noodles
and pasta, and rhubarb; as these
foods can foam, froth, splatter and
clog the pressure release valve
and lid lock actuator.
NOTE: Times in recipes are
approximate and can vary
depending on type and
amount of food content and
the level of doneness desired.
Honey Baked Pumpkin Risotto
Serves 8
1 tbsp honey
60g butter
400g pumpkin peeled, cubed to 1cm
3 cups Arborio rice
6 cups vegetable stock
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
1 cup boiling water
100g grated parmesan cheese to serve
½ bunch parsley washed, roughly
chopped to serve
1.
Turn the selection control dial to Sauté
to commence cooking. Wait around 2-3
minutes for the unit to heat.
2. Place the honey and butter into the
removable cooking bowl and melt. Add
the pumpkin and sauté for approximately
10 minutes. Once sautéing is complete, turn
the dial back to OFF.
3. Add the rice, 5 cups of the vegetable stock,
onion and garlic to the cooking bowl and
stir well to combine.
4. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5. Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
6. Turn the pressure release valve to the
venting position and remove lid once
depressurised.
7. Stir through the water and remaining cup
of vegetable stock.
8. Top with parmesan and parsley to serve.
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