38
Recipes
Pressure cooking and slow cooking
offer very similar results and are both
great for tender results in cheaper
cuts of meat. To pressure cook using a
slow cooking recipe, simply drop the
liquid content of the recipe somewhat
as cooking under pressure creates
more condensation (liquid). In reverse,
if slow cooking using a pressure
cooking recipe, increasing the liquid
content may be necessary. Using the
sauté setting first to brown meat helps
to lock in natural juices and also to
sauté vegetables to enhance recipe
flavour.
NOTE:
Times in recipes are
approximate and can vary
depending on type and
amount of food content and
the level of doneness desired.
Honey Baked Pumpkin Risotto
Serves 8
1 tbsp honey
60g butter
400g pumpkin peeled, cubed to 1cm
3 cups Arborio rice
6 cups vegetable stock
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
1 cup boiling water
100g grated parmesan cheese to serve
½
bunch parsley washed, roughly
chopped to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking. Wait around 2-3
minutes for the unit to heat.
2.
Place the honey and butter into the
removable cooking bowl and melt. Add the
pumpkin and sauté for approximately 10
minutes. Once sautéing is complete, press
the ‘START/CANCEL’ button to stop cooking.
3.
Add the rice, 5 cups of the vegetable stock,
onion and garlic to the cooking bowl and
stir well to combine.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
6.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Stir through the water and remaining cup
of vegetable stock.
8.
Top with parmesan and parsley to serve.
Summary of Contents for KPR820
Page 2: ...KPR820 INSTRUCTION BOOKLET...
