Recipe Book

Pumpkin Risotto
with Sage & Goat’s Cheese
Prep time: 10 min
PRESSURE COOK: 40kPa / 7 min / Auto Quick
Serves 4–6
1kg pumpkin, peeled, trimmed, diced to 1½cm cubes
1 tablespoon olive oil
50g butter
1 onion, finely chopped
2 cloves garlic, crushed
2 cups (400g) Arborio rice
½ cup (125ml) dry white wine
1.25 litres chicken stock
15g fresh sage leaves
½ cup (40g) finely grated goat pecorino
150g fresh goat’s cheese
Fried sage leaves, for garnish
Salt and pepper to taste
Mushroom & Bacon Risotto
Prep time: 10 min
PRESSURE COOK: 40kPa / 7 min / Auto Quick
Serves 4–6
1 tablespoon olive oil
150g bacon rashers, sliced
1 onion, finely chopped
200g Swiss brown mushrooms, sliced
1 tablespoon fresh thyme leaves
2 cloves garlic, crushed
2 cups (400g) Arborio rice
½ cup (125ml) dry white wine
1.25 litres chicken stock
½ cup (40g) finely grated parmesan cheese, plus extra for serving
25g butter
Salt and pepper to taste
1. Select SAUTÉ, HI heat, and preheat the cooking bowl. Add oil and
bacon and cook for 2–3 minutes to render the fat. Add the onion,
mushrooms and half the thyme leaves. Cook until softened, about
5 minutes.
2. Follow recipe for Risotto Milanese, starting with step 2.
3. Serve topped with extra parmesan and remaining thyme leaves.
Risotto Milanese
Prep time: 10 min
PRESSURE COOK: 40kPa / 7 min / Auto Quick
Serves 4–6
1 tablespoon olive oil
50g butter
1 onion, finely chopped
2 cloves garlic, crushed
2 cups (400g) Arborio rice
½ cup (125ml) dry white wine
1.25 litres chicken stock
Pinch saffron threads
½ cup (40g) finely grated parmesan cheese, plus extra for serving
Salt and pepper to taste
1. Select SAUTÉ, MED heat, and preheat the cooking bowl. Add olive
oil, half the butter, and onion and cook until soft, 3–5 minutes.
2. Add garlic and rice and cook, stirring constantly, for 2–3 minutes.
Stir in wine and cook until reduced by half. Stir in 1 litre of stock and
the saffron threads.
3. Select PRESSURE COOK RISOTTO.
4. When cooking has completed, stir through remaining stock,
parmesan cheese and remaining butter. Season with salt and pepper
and serve immediately sprinkled with extra parmesan.
1. Preheat oven to 200°C.
2. Toss the pumpkin and olive oil together and season with salt and
pepper. Arrange on a baking tray lined with baking paper and roast
for 15–20 minutes. Remove and keep warm.
3. Follow recipe for Risotto Milanese, substituting sage leaves for
saffron and pecorino for parmesan. Stir through half the roasted
pumpkin and season with salt and pepper.
4. To serve, spoon risotto into serving bowl and top with remaining
roasted pumpkin, crumbled goat cheese and fried sage leaves.
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