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8 Minute No-Stir Risotto

Traditionalists may be horrified but this no-stir risotto does get an authentic creamy texture, in only 8 minutes, and is fool-proof. Pressure cooking truly is a revolution in “fast food”.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

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

Instructions
 

  • Saute onion, garlic, and mushrooms in olive oil over medium heat in a 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.

Notes

Chef's Tips

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