Demonstrated in store by “Eugenia” for Fissler pressure cookers
- 1 tbs Butter or Olive oil
- 1 clove crushed Garlic
- 1 medium Onion, Diced
- 1 cup Arborio Rice
- ½ cup chopped Red Capsicum
- ½ cup chopped Pumpkin
- 1½ cups of Vegetable or Chicken Stock
- ½ cup White Wine
- 1 tbs grated Orange Zest
- 1 cup Baby Spinach Leaves
- Salt & Pepper to taste
- 1 tbs Parmesan Cheese
On low heat melt butter, add onion and garlic and sauté lightly. Add rice, stir & heat until well combined. Add Capsicum, pumpkin, stock, wine & orange zest and stir well. Close the, set to high pressure (2) and increase the heat to medium. Once the indicator rod shows the ring pressure (2), decrease the heat to the lowest second setting and time for 6 minutes.
De-pressurise the cooker, remove the lid, and add spinach, seasoning and Parmesan cheese.
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