2 Tbsp butter
1 onion, peeled and finely diced
2 cloves garlic, peeled and crushed
2 cups arborio or carnaroli rice
½ cup white wine
5 ½ cups liquid chicken or vegetable stock
400g thick-cut ham, diced
2 cups fresh or frozen peas
salt and freshly ground black pepper
¼- ½ cup freshly grated parmesan cheese
2 Tbsp chopped Italian parsley
1. Place the pressure cooker pan without the lid over a medium heat.
Add the butter and saute the onion and garlic until soft. Add the rice and cook, stirring, for two minutes. Pour in the wine, stock, ham and peas.
Position the lid on top and lock it into place.
2. Set to high pressure (2). Bring up to pressure and maintain this pressure for six minutes. Remove from the heat and allow the pressure to reduce naturally.
3. Remove the lid and season to taste. Stir through the cheese and parsley before serving.
Serves 6-8
Here's a tip: If you like your peas bright green and lightly cooked, stir the fresh or defrosted peas into the finished risotto later rather than earlier, i.e. with the cheese and parsley, and allow a few minutes for them to heat through.
Recipe from Lisa Loveday's The New Zealand Pressure Cooker Cookbook (Renaissance)
