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31
Chicken and Pesto Risotto
Serves 8
3 tbsp olive oil
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
500g chicken breast, thinly sliced
6 cups chicken stock
3 cups Arborio rice
½ cup basil pesto
1
⁄4 cup toasted pine nuts
1 cup boiling water
100g grated parmesan to serve
½ bunch basil, washed, roughly chopped
to serve
1.
Turn the selection control dial to Sauté to
commence cooking.
2. Add oil and let heat. Add the onion and
garlic to heated oil and sauté until golden
brown. Add the chicken and lightly cook
for about 5 minutes, stirring occasionally.
Once sautéing is complete, turn the dial
back to OFF.
3. Add the rice, 5 cups of the chicken
stock, pesto and pine nuts 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
chicken stock.
8. Top with parmesan and basil to serve.
Vanilla Rice Pudding
Serves 8
2 tbsp butter, melted
2 cups medium grain white rice
1
⁄3 cup caster sugar
1
1
⁄2 cups water
2 cups milk
1 x 59g free range egg, lightly whisked
1
⁄4 cup condensed milk
1 vanilla bean, split
1. Place the butter and rice into the
removable cooking bowl and stir until the
rice is completely coated in the melted
butter.
2. In a separate bowl or jug, whisk together
the sugar, water, milk, egg and condensed
milk. Pour the milk mixture over the rice and
then stir through the vanilla bean.
3. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
4. Turn the selection control dial to ‘White
Rice’ or 10 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
5. Turn the pressure release valve to the
venting position and remove lid once
depressurised.
6. Rice pudding is great served with poached
fruit.
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