34
Recipes
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 parmesan cheese, grated to serve
½ bunch parsley washed, roughly
chopped to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and place the
honey and butter into the Pressure
Express removable cooking bowl to
melt. Add the pumpkin and sauté
for approximately 10 minutes. Once
sautéing is complete press the ‘START/
CANCEL’ button.
2.
Add the rice, 5 cups of vegetable
stock, onion and garlic and stir well
to combine.
3.
Securely place and seal the lid onto
the Pressure Express, ensuring the
pressure release valve is set to the
sealed position.
4.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
5.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
6.
Stir through the water and 1 cup of
vegetable stock. Serve with parmesan
and parsley.
Chicken and Pesto Risotto
Serves 8
3 tbsp olive oil
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
500g chicken breast, thinly sliced
3 cups Arborio rice
6 cups chicken stock
½ cup basil pesto
¼ cup pine nuts, toasted
1 cup boiling water
100g parmesan,s grated to serve
½ bunch basil, washed, roughly chopped
to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel, and select
the ‘START/CANCEL’ button and
heat the oil. Sauté the onion and
garlic until golden brown. Add the
chicken and lightly cook for about
5 minutes, stirring occasionally.
Once sautéing is complete press
the ‘START/CANCEL’ button.
2.
Add the rice, 5 cups chicken stock,
pesto and pine nuts and stir well
to combine.
3.
Securely place and seal the lid onto
the Pressure Express ensuring the
pressure release valve is set to the
sealed position.
4.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
5.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
6.
Stir through the of water and 1 cup of
chicken stock. Serve with parmesan
cheese and basil.
Содержание KPR800
Страница 2: ...Instruction Booklet Pressure Express Digital Pressure Cooker KPR800...
Страница 34: ...33 Recipes...
