Method (click to mark as completed)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
- Place the oil and butter in the multi cooker and press SAUTÉ, leave to heat up for 1 minute. Add the pancetta and onion and sauté for 2 minutes, then add the Arborio rice and sauté, stirring constantly, for a further 4 minutes to toast the rice.
- Add the garlic and wine and sauté for 2 minutes, stirring, to cook out the alcohol, then add the warm stock.
- Press KEEP WARM / CANCEL, secure the lid and press the RISOTTO function which will cook for 20 minutes.
- When the cooking has finished, leave on KEEP WARM for 5 minutes then carefully release the pressure using the quick pressure release method. Gently stir through the parmesan, parsley, frozen peas, lemon zest, salt and pepper and let sit for 5 minutes before serving.
Completed steps (click to remove last step)