Ingredients

The following ingredients have 4 Servings
  • 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 tbsp basil (chopped)

Instruction

  • 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.