Ingredients
Scale
- 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
