Pressure Cooker Risotto


PREP TIME 10 minutes
COOK TIME 5 minutes


1 shallot, diced
1 drizzle Pukara olive oil
1 pinch Tasman sea salt
200g arborio rice
250ml carrot juice
50ml white wine
300ml vegetable stock
2 sprigs thyme
1 tbsp Ashgrove unsalted butter
100g parmesan cheese, grated


Step 1
Add shallot into a pressure cooker with oil, salt and butter and stir together to lightly cook.

Step 2
After a few minutes, add in rice and lightly toast before adding carrot juice, white wine, vegetable stock and a few sprigs of thyme and closing the lid to cook for approx 5 minutes.

Step 3
After approx 5 minutes, mix in a knob of butter and another pinch of salt (to taste). Serve up with grated parmesan on top.