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
Ingredients
Equipment
Method
- Add 25 g salted butter and 1 tablespoon extra virgin olive oil to the pressure cooker.
- Press SAUTE, sprinkle in the 1 teaspoon onion powder, stirring occasionally until butter has melted.
- Add 300 g arborio 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 850 ml 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, 1/2 cup ham, 1 1/2 cups parmesan cheese cheese and lots of cracked black pepper.
Nutrition
Notes
Have you made this recipe?
I’d love to hear how it turned out!
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