Pressure Cooker Chorizo Risotto

Crock Pot® Express Multi-Cooker with Chorizo risotto and cherry tomatoes

This pressure cooker chorizo risotto combines perfectly cooked risotto rice with spicy chorizo, peas and cherry tomatoes to make a quick and easy midweek meal! What's more it takes just 8 minutes to cook in the Crock-Pot® Express Multi Cooker!

Course Main Course, Rice

Cuisine Italian

Prep Time 10

Cook Time 8

Servings

Calories 436kcal

Author Corina Blum

Equipment

Crock-Pot Express Multi Cooker

Ingredients

1 onion diced
1 clove garlic crushed
140 g cooking chorizo sliced
200 g risotto rice
650 ml chicken stock or vegetable stock
160 g cherry tomatoes
100 g peas defrosted
Pinch black pepper
1-2 tablespoon basil chopped

Metric - US Customary

Instructions

Switch on the Crock Pot® Express Multi-Cooker. Press the SAUTÉ mode and adjust the time to 6 minutes.
When the Crock Pot® has heated up the fry the onion, garlic and chorizo, stirring regularly.
After 5 minutes stir in the rice.
Add the tomatoes and pour in the stock.
Put the lid on and make sure it is in the locked position. Make sure the steam release valve is also in the sealed position. Select RICE/RISOTTO function. Set the time to 8 minutes.
After 8 minutes the Crock Pot® will switch to keep warm mode and you can quickly (and carefully) release the pressure or leave it to naturally release the pressure.
Stir through the peas, parmesan and some chopped basil at the end. Season with a little black pepper and salt if necessary.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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