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".
Saute onion, garlic and mushrooms in olive oil over medium heat in pressure cooker.
Add chicken and brown for 2 minutes.
Add rice and toast for 1 minute.
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.
After 8 minutes, reduce pressure by placing under a cool running tap. Stor through spinach and parmesan.
Serve with extra grated parmesan.
This is a basic no-stir risotto recipe. Exchange the ingredients to include your favourites eg pumpkin.
I have made this a couple of times! With the leftovers I make arancini balls! Huge hit!
Swapped pumpkin for sundried tomatoes,used 2 cups of rice and 800 ml of stock and called the recipe and it was perfect!!!
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!
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
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.
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.