Chefman RJ25-C Manual page 30

PREP TIME COOK TIME
10 min 6 min
56
SKILL LEVEL SERVINGS
Medium 12
Parmesan Risotto with Peas
INGREDIENTS
1. Add the butter into the cooking pot. Set to sauté for 1
5 minutes.
• 4 tbsp butter (1/2 stick)
2. When the butter is hot and bubbling, about 2 minutes,
• 2 large yellow onions,
add the onion, salt, and black pepper and cook until
chopped translucent, about 5 minutes.
• 1 ½ tbsp salt
3. Add Arborio rice and white wine. Stir to combine.
• 2 tsp black pepper
4. Cook until wine reduces by about half. Add stock and
stir to combine. Let cook until the time expires.
• 4 cups Arborio rice
5. Close and lock lid and set to pressure cook on high for
• 2 cups white wine
6 minutes.
• 10 cups chicken stock
6. When the time expires, release pressure and open
• 3 cups Parmesan cheese,
the lid.
grated
7. Add in Parmesan and frozen peas. Stir for about
• 2 cups frozen peas
4 minutes or until excess liquid evaporates and
• 2 lemons, zested, for
ingredients are fully incorporated.
garnish, optional
8. Finish with extra Parmesan and lemon zest. Serve
immediately.
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