Recipes - Bella 6 Litre Pressure Cooker Instruction Manual

Recipes

Risotto with Butternut Squash, Sage and Chestnuts
Serves 4-6
Ingredients
• 60g butter
• 20 cooked chestnuts, chopped
• 16 sage leaves, shredded
• 1 onion
Method
1. Add the butter to the cooking pot and select SAUTÉ, add all the chopped chestnuts and half the
shredded sage, cook until the butter starts to brown slightly. Remove these with a slotted spoon
and set aside for now.
2. Add the onion to the cooking pot and sauté until softened; add the rice, butternut squash and the
remaining sage. Cook for a minute until the grains of rice start to turn opaque and then add the
stock. Cancel the Sauté setting.
3. Lock the lid into place and select the RISOTTO setting and set the timer for 8 minutes and cook
under pressure.
4. When the cooking time has finished, leave to rest for 5 minute before releasing the pressure.
5. Add most of the reserved cooked chopped chestnuts keeping a few back to garnish, and add a
handful of grated parmesan cheese.
6. Serve each portion with a few of the reserved chestnuts on top and a sprinkle of parmesan cheese.
Moroccan Lamb Shanks with Chickpeas
Serves 4-6
Ingredients
• 4 lamb shanks
• 2 tbsp. Harissa paste
• Salt and pepper
• 1-2 tbsp. oil
• 1 onion chopped
• 1 cinnamon stick
• 2 tsp. ground ginger
• 2 tsp. ground cumin
• 1/2 tsp. ground allspice
Method
1. Rub the harissa paste into the lamb shanks and season them with salt and pepper.
2. Select the BROWNING option and heat the oil in the cooking pot, brown two lamb shanks at
a time on all sides remove when brown all over and set aside and repeat with the other two.
Remove these and keep them to the side for minute.
3. Select SAUTÉ and add the onion to the cooking pot and cook until softened, add the spices and
warm until fragrant. Add the tomatoes, stock and honey and add the lamb shanks back to the
cooking pot, coat the lamb in the sauce.
4. Attach the lid and secure, select MEAT and cook under pressure for 1 hour.
5. When the cooking time has finished, remove the lamb shanks and place them on a large serving
plate and keep them warm.
6. Add a squeeze of lemon juice, a drizzle of honey and add the chickpeas.
7. Select the SAUTÉ function and bring the liquid to a boil, simmer down until the sauce has thickened.
8. Pour the sauce over the lamb shanks and serve with cous cous.
• 500g risotto rice
• 450g butternut squash, chopped
• 1400ml vegetable stock
• 50g Parmesan cheese
• 1/4 tsp. ground mixed spice
• 1 x 400g can chopped tomatoes
• 200ml chicken stock
• 1 tbsp. honey, plus a little extra
• Half a lemon
• 1 x 400g can chickpeas, drained
Serve with cous cous
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