SpringPressureCookerRisotto

Set the Deluxe Multi Cooker toSEAR on medium. Heat the olive oil and butter until melted; add the onions and salt. Saute, for 3 minutes, stirring occasionally, or until the onions start to turn translucent

Add the rice and stir to evenly coat each grain with the butter mixture. Pour in the wine and stir, allowing the rice to absorb the liquid, about 2 minutes

Pour in the chicken broth, lock the lid, and set to CUSTOM for 10 minutes.

When the timer is up, press CANCEL, and press STEAM-RELEASE to manually release the pressure.

Stir in the peas, ½ cup (125 mL) of the cheese, and pepper. Divide the risotto into four bowls and top with chives and additional Parmesan cheese, to taste.

Cook's Tips:

You can use a variety of spring vegetables in this risotto. Here’s how: Add 1 cup (250 mL) of chopped raw asparagus in step 6. Add 1 cup (250 mL) of sliced white, shiitake, or baby portobello mushrooms in step 1 with the onions.

Add 1 cup (250 mL) of thinly sliced leeks (the white and light green part only) in step 1.

Serves 6-8

Prep Time: 10 min Total Time: 30 min

2 tbsp (30 mL) Dion mustard

5-7 lbs. (2.4-3.2 kg) spiral sliced ham (bone-in or bone-out), trimmed to fit the inner pot

2 cups (500mL) pineapple juice

1 cup (250 mL) cola

2 cups (500mL) brown sugar, packed