Quick and easy pressure cooker curry veggie risotto recipe

Ingredients :

• 2 tablespoons (30ml) vegetable oil
• 1½ cups (375 mL) diced onion
• 2 teaspoons (10ml) minced garlic
• 2 teaspoons (10ml) minced ginger
• 2 teaspoons (10ml) coriander powder
• 1 and a half teaspoons (7.5 ml) cumin
• 1/2 teaspoon (2.5ml) garam masala
• 1/2 teaspoon (2.5 ml) turmeric
• 1/2 teaspoon (2.5 ml) chili powder
• 1 teaspoon and 1/4 (6.25 ml) salt
• 1 cup (250ml) water
• 1 cup (250ml) coconut milk
• 1 and 1/4 cup (315 ml) chickpeas
• 1 cup (250 mL) arborio rice
• 2 tbsp (30ml) fresh cilantro

Preparation :

1. Heat the oil in the “Saute” mode in the pressure cooker.
2. Add the onions, garlic and ginger and cook until the onions are golden. Close jump mode.
3. Add coriander powder, cumin, garam masala, turmeric, chili powder and salt. Stir well with the onions while making sure that no spices remain stuck to the bottom.
4. Add the water, coconut milk and chickpeas and mix well.
5. Then submerge the rice in the liquid. Be careful, it should not be mixed.
6. Seal the lid and cook on high pressure for 7 minutes.
7. Naturally let the pressure out.
8. Mix the risotto, garnish with fresh coriander.
9. Let stand 5 to 7 minutes before serving.

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