Vegetable Risotto - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Vegetable Risotto

BEGINNER
COURSE:
8 MINUTES
COOK TIME:
2-3 SERVINGS
SERVES:
INGREDIENTS:
1 tbsp olive oil
15g butter (optional)
1 medium onion, diced
3 cloves of garlic, finely chopped
1 red capsicum, finely chopped
1 green capsicum, finely chopped
1 tsp paprika
200g Arborio rice
650ml vegetable stock
100g frozen peas defrosted.
2 large handfuls of baby spinach
leaves
30g Parmesan cheese, grated
Fresh basil leaves
8
DIRECTIONS:
Press BROWN/SAUTÉ and adjust the time to 5 minutes. Press
START/STOP and allow to preheat.
Add 1 tbsp vegetable oil, butter, onion, garlic and capsicums
to the cooking pot and sauté for 5 minutes, stirring often. Add
the paprika and rice and stir well.
Pour in the stock then secure the lid ensuring the Steam
Release Dial is in the "Seal" (closed) position. Press RICE/
GRAINS and set the time for 8 minutes, then START/STOP.
Once the unit has finished cooking, allow the unit to have a
natural pressure release time of 5 minutes.
Stir in the peas, spinach and parmesan and adjust the
seasoning.
Serve with freshly grated parmesan and some torn basil leaves.