This is a great risotto recipe for express cooking. Whip up a velvety and tasty risotto in just 9 minutes with Crockpot® Express Pressure Multicooker.

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic, crushed
• 400g arborio rice
• 6 cups chicken stock
• ¾ cup white wine
• 410g tin sweet corn, drained
• 500g roast chicken, shredded
• 120g baby rocket
• 100g Parmesan cheese, grated
• Sea salt and freshly cracked pepper

Method

1. Select BROWN/SAUTÉ on the Crockpot® Express Pressure Multicooker then START/STOP and allow to preheat.
2. Add oil and garlic. Sauté for 1 minute. Add rice and stir well.
3. Pour in the stock and wine. Secure the lid ensuring the steam release valve is in the seal (closed) position. Select RICE/RISOTTO and set the time for 8 minutes, then press START/STOP.
4. Once the Crockpot® Express Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes.
5. Stir in the sweet corn, chicken, rocket and parmesan and season well with sea salt and freshly cracked pepper.