8 Minute No-Stir Risotto
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8 Minute No-Stir Risotto

0:05 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

Traditionalists may be horrified but this no-stir risotto really does get an authentic creamy texture, in only 8 minutes, and is fool-proof. Pressure cooking truly is a revolution in "fast food".

Ingredients

  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 2 cups Mushrooms, sliced
  • 2 Chicken breasts, diced
  • 2 cups Pumpkin, diced
  • 2 1/2 cups Arborio rice
  • 1 litre Chicken stock, hot
  • 1 cup Baby spinach
  • 1/2 cup Parmesan, grated

Step 1

Saute onion, garlic and mushrooms in olive oil over medium heat in pressure cooker.

Step 2

Add chicken and brown for 2 minutes.

Step 3

Add rice and toast for 1 minute.

Step 4

Add stock. Stir to combine. Raise heat to high. Close and lock lid. Once at pressure (red indicator has risen), lower heat to low. Cook for 8 minutes.

Step 5

After 8 minutes, reduce pressure by placing under a cool running tap. Stor through spinach and parmesan.

Step 6

Serve with extra grated parmesan.

Chef's Tips

This is a basic no-stir risotto recipe. Exchange the ingredients to include your favourites eg pumpkin.

Reviews

Fiona

I have made this a couple of times! With the leftovers I make arancini balls! Huge hit!

Fiona

Swapped pumpkin for sundried tomatoes,used 2 cups of rice and 800 ml of stock and called the recipe and it was perfect!!!

Rebekah

So easy and so delicious. I added some dry white wine and a little less stock. Pumpkin went in before lockdown and approx a cup of silverbeet stirred through a couple of minutes before serving with some parmeson cheese.. yummo!

Natalie B

i did this as a vegetarian dish and took out the chicken and put in veggie stock instead and it was a hit in my house. Hubby asked me to make it again the next day

Liz

This is such a great recipe - you can vary it in so many ways and always turns out perfect - great with sun dried tomatoes. Always so quick and easy.

Fiona

Pumkin can go it any time. I put it in just before I put the lid on. They are bigger pieces. Or you can roast smaller cubes and add just before you serve.

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