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Multi Cooker Vegetarian Recipes
Mushroom Risotto
Method - Pressure Cook
To begin using the Pressure Cooking method, press the
Browning Function on your Multi-Cooker. Firstly, heat the oil,
add the onion and cook until the onion becomes soft and
changes colour. This should take around 4 minutes. Next, add
the garlic and cook for a minute. Add the Arborio rice and mix
together with the onions until the rice is covered in oil. Cook
for a further 2 minutes before adding the wine. After cooking
for another 2 minutes, press the Cancel button to turn off the
Browning function.Add the mushrooms and stock and stir
through. Press the High Pressure function and set the time
for 7 minutes. Close the lid and press start. Make sure the
pressure limiting valve is set on Sealed. After the 7 minutes
is up, open the lid and stir through half the Parmesan cheese
and parsley. Serve with fresh Parmesan cheese. Please note
that you can substitute the mushrooms with your favorite
ingredients and follow the process accordingly.
Ingredients (serves 4)
- 60ml olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 600ml chicken stock
- 300g arborio rice
- 200ml dry white wine
- 200g mushroom of your
choice, thinly sliced
- 100g fresh parsle
- 200g fresh grated Parmesan cheese
- Salt and pepper
Asparagus With Lemon Butter
Method - Steam
Open the lid and add the steam rack. Add water to just under
the level of the steam rack. Press the Steam button, enter in
10 minutes and Start. Place the Asparagus in the foil and add
the butter, pepper, lemon juice and fresh parsley. Close the
foil to resemble a packet or pouch. You can add some other
vegetables if you like. Place the sealed asparagus on the rack.
Close the lid making sure the Pressure limiting valve is set on
Exhaust. Press the Cancel button once done. Serve with rice.
Ingredients (serves 2-3)
- 4 bunches fresh asparagus
(about 25 spears)
- 90g butter, chopped
- Freshly ground white pepper
- 2tbsp lemon juice
- 1tsp fresh parsley, chopped
