My pressure cooker, ham, black pepper and parmesan risotto recipe is a quick and delicious weeknight dinner.
Risotto is one of those recipes that is easy to make and perfect to curl up on the couch with after a long day. I made this recipe shortly after Christmas to help use up some Christmas ham. It took less than 30 minutes to make and my family absolutely loved it and came back for a second helping!
I wanted to include spring onions into this particular recipe, but they were not available at the grocery store, so I used onion powder and garnished with left-over tops of the spring onions from the potato salad I made on Christmas day – they added a nice crunch. You could use spring onions and 4 rashers of bacon in step 2, instead of ham and onion powder if you prefer.
Pressure Cooker Ham, Black Pepper and Parmesan Risotto
- Total Time: 25 minutes
- Yield: 5 1x
Ingredients
- 25g salted butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon onion powder
- 300g arborio rice
- 850ml chicken stock
- 1 1/2 cups parmesan cheese
- 1/2 cup ham
- lots of cracked black pepper, to taste
Instructions
- Add butter and oil to the pressure cooker.
- Press SAUTE, sprinkle in the onion powder, stirring occasionally until butter has melted.
- Add rice and stir to coat. Cook for 2 minutes, or until the rice grains are hot to touch.
- Press KEEP WARM/CANCEL.
- Pour in 750ml of the chicken stock.
- Lock the pressure cooker lid in place.
- Press RISOTTO. Make sure the exhaust valve is in the sealed position.
- Cook the risotto for 10 minutes after pressure cooker has preheated.
- Press KEEP WARM/CANCEL and manually vent the steam using the quick release method.
- Remove the lid. Stir in the remaining 100ml of chicken stock, ham, parmesan cheese and black pepper.
Notes
Alternatively, you could use a chopped spring onion instead of onion powder and bacon instead of ham, adding both at step 2.
- Prep Time: 5
- Cook Time: 20
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