9
PEA AND PANCETTA RISOTTO
Preparation Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
1 tbs extra virgin olive oil
20g butter
2 cups Arborio rice
1 brown onion, nely diced
100g pancetta, diced
1 garlic clove, nely chopped
½ cup white wine
4 cups chicken stock, warmed
½ cup parmesan cheese
½ cup continental parsley, chopped
½ cup frozen peas
1 tsp lemon zest
Salt & pepper to taste
Method:
1. Place the oil and butter in the pressure cooker and press SAUTÉ, leave to heat up for 1
minute. Add the pancetta and onion and sauté for 2 minutes, then add the Arborio rice
and sauté, stirring constantly, for a further 4 minutes to toast the rice.
2. Add the garlic and wine and sauté for 2 minutes, stirring, to cook out the alcohol, then add
the warm stock.
3. Press KEEP WARM / CANCEL, secure the lid and press the RISOTTO function which will
cook for 20 minutes.
4. When the cooking has nished, leave on KEEP WARM for 5 minutes then carefully release
the pressure using the quick pressure release method. Gently stir through the parmesan,
parsley, frozen peas, lemon zest, salt and pepper and let sit for 5 minutes before serving.
Serves 4-6
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