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CHICKEN
CHICKEN AND PESTO RISOTTO
Serves 4 to 6
INGREDIENTS
30g butter
300g chicken breast fillets, thinly sliced
1 Tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, finely minced
350g Arborio or Carnaroli rice
5 cups (1.25litres) chicken stock
1
⁄3 cup pesto
¼ cup (30g) grated Parmesan cheese
50g wild or baby rocket leaves
Extra
1
⁄3 cup (40g) grated Parmesan cheese
METHOD
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 18 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
3. Add half butter to bowl, heat for 30
seconds, add chicken in two batches
and cook until golden brown all over.
Remove and set aside. Heat remaining
butter and oil until butter has melted.
4. Add onions and garlic and sauté for
4 minutes until onion has softened,
stirring occasionally. Add rice, mix
well and cook 3 minutes, stirring
occasionally. Stir in chicken stock and
mix well. Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 10 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
8. Press START/CANCEL button. When
pressure is reached move Pressure
Control Dial to MEDIUM.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10. Open lid. Stir rice and replace lid.
11. Press FUNCTION button then select
PRESSURE COOK, ensure indicator
light illuminates.
12. Enter 10 minutes TIME, time is
displayed on LED.
13. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM
position.
14. Press START/CANCEL button.
15. Once timer is “0” and 5 beeps sound,
release PRESSURE.
16. Open lid. Rice should be “al dente”.
Mix through chicken, pesto, ¼ cup
Parmesan cheese and rocket leaves. Serve
immediately with extra Parmesan cheese.