12
Mushroom and Asparagus Risotto
Serves 4-6
Prep: 10 minutes
Cook: 25 minutes
• 30g dried porcini mushrooms
• 2 tbsp olive oil, plus extra to serve
• 500g mixed mushrooms, trimmed and sliced
• 1 onion, finely diced
• 2 garlic cloves, sliced
• 300g arborio rice
• ½ bunch flat leaf parsley, stems and leaves separated and
finely chopped
• 750ml vegetable stock
• 1 bunch asparagus, trimmed and cut into 3cm pieces
• 100g frozen peas, defrosted
• Salt and pepper, to taste
• Parmesan, to serve
1. Rehydrate the dried porcini for 5 minutes in a bowl with
500ml of warm water. Remove the porcini with a slotted
spoon and transfer to a chopping board. Roughly chop and
set aside.
2. Using the sauté function, heat 1tbsp of oil and sauté the
fresh mushrooms in batches until golden brown, then set
aside.
3. Add the remaining oil to the pot with onion, garlic,
rehydrated porcini and finely chopped parsley stems. Sauté
for 5 minutes, stirring occasionally or until the onion and
garlic is soft and opaque. Season to taste.
4. Add the rice and stir for a further 5 minutes or until toasted
and translucent. Strain the porcini liquid through a fine
sieve and add to the toasted rice mixture, along with stock,
asparagus and sautéed mushrooms. Stir well.
5. Attach the lid, select the rice function and adjust the
cooking time to 8 minutes.
6. When cooking time has completed, release the pressure
slowly by using the pressure valve. Stir through peas,
parmesan and chopped parsley leaves. Season again to
taste and serve with a drizzle of olive oil and some crunchy
bread.
Multigrain Salad
Serves 4
Prep: 5 minutes
Cook: 15 minutes
• ½ cup pearl barley, rinsed
• ½ cup freekeh, rinsed
• 3 tbsp extra virgin olive oil
• 1 cup natural yoghurt
• 1 tbsp maple syrup
• 1 tsp ground cumin
• ½ red onion, finely diced
• ½ cup currants
• ½ cup slivered almonds, toasted
• ½ bunch coriander, leaves and stems finely chopped
• 1 lemon, juice and zest
• Salt and pepper, to taste
1. Place the barley, freekeh, 1tbsp of olive oil and 2 cups of
water into the stainless-steel inner pot and stir well. Attach
the lid, select the multigrain function and adjust cooking
time to 15 minutes.
2. When cooking time has completed, release the pressure
slowly by using the pressure valve. Drain any excess water
and set the grains aside to cool.
3. Place yoghurt, maple syrup and cumin in a small bowl and
stir well to combine.
4. Combine red onion, currants, almonds, coriander, lemon
juice/zest and remaining olive oil in a large bowl. Add the
cooled grains and mix well, seasoning to taste.
5. Transfer the grain salad to a serving platter, dollop with the
cumin-yoghurt and serve alongside grilled meats.
Minestrone Soup
Serves 4-6
Prep: 5 minutes
Cook: 15 minutes
• 2 tbsp olive oil
• 1 brown onion, thinly sliced
• 2 cloves garlic, thinly sliced
• ½ bunch flat leaf parsley, stems and leaves separated and
finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 zucchinis, diced
• 400g can diced tomatoes
• 400g can kidney beans, rinsed
• 1L vegetable stock
• 1 bay leaf
• 2 thyme sprigs
• ½ bunch tuscan kale, roughly chopped
• Parmesan, to serve
• Salt and pepper, to taste
1. Using the sauté function, heat 1tbsp of oil and sauté onion,
garlic and parsley stem until soft and opaque. Add carrot
and celery and cook for a further 5 minutes.
2. Place zucchini, diced tomatoes, kidney beans, stock, bay and
thyme into the pot. Season to taste and stir well.
3. Attach the lid, select the soup function and adjust cooking
time to 8 minutes.
4. When cooking time has completed, release the pressure
slowly by using the pressure valve. Season again to taste and
stir through kale. Garnish with shaved parmesan and freshly
chopped parsley and serve with some crusty bread.
Chickpea Curry
Serves 4-6
Prep: 5 minutes
Cook: 20 minutes
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp garam masala
• ½ tsp ground cumin
• ¼ tsp chilli powder
• 1 tsp curry powder
• 3 tomatoes, grated
• 400g can coconut milk
• 2 x 400g can chickpea, rinsed
• 1 cup shredded silverbeet
• Coriander to serve
• 1 lime, cut into wedges
1. Using the sauté function, heat oil and cook onion and garlic
until soft and opaque. Add turmeric, garam masala, cumin,
chilli powder and curry powder. Cook and stir for a further 2
minutes until the spices are toasted and aromatic.
2. Add tomatoes, coconut milk and chickpeas. Season to taste
and stir well.
3. Attach the lid, select the bean function and adjust cooking
time to 8 minutes.
4. When cooking time has completed, release the pressure
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