This creamy risotto is ideal for a fast and easy dinner in less than 15 mins in the Crockpot® Express XL Pressure Multicooker.

Ingredients

• 1 tbsp olive oil
• 15g butter (optional)
• 2 medium onion, diced
• 6 cloves of garlic, finely chopped
• 2 red capsicum, finely chopped
• 2 green capsicum, finely chopped
• 2 tsp paprika
• 400g Arborio rice
• 1.3L vegetable stock
• 200g frozen peas defrosted
• 180g baby spinach leaves
• 120g Parmesan cheese, grated
• Fresh basil leaves

Method

1. Press BROWN/SEAR function. Adjust the time to 5 minutes. Press START/STOP and allow to preheat.
2. 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.
3. Pour in the stock, then secure the lid making sure the steam release valve is in the closed position. Press RICE/GRAINS function and set the time for 8 minutes, then START/STOP.
4. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.
5. Stir in the peas, spinach and parmesan and adjust the seasoning.
6. Serve with freshly grated parmesan and some torn basil leaves.