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”.
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.