

An electric pressure cooker cooks this delicious twist on risotto to tender perfection, all in one pot. Watercress, peas, and herbs add a pop of freshness that makes this savoury dish special enough for guests.
Servings
6
Preparation
10 Mins
Cook Time
90 Mins
Level
1 tbsp olive oil
6 strips Schneiders® Butchers Cut Bacon, sliced into ½-inch strips
1 white onion, chopped
1½ cups sorghum
3-1/2 cups chicken broth
1/2 tsp salt
4 tsp lemon juice
3 tbsp chopped fresh mint
1 tbsp chopped fresh dill
1 cup frozen peas
1 bunch watercress, trimmed and tough stems removed
¼ cup freshly grated Parmesan cheese
Set an electric pressure cooker to sauté function on medium heat; add olive oil and bacon to pot. Cook, stirring, until the bacon is rendered and crisp, about 5 minutes. With slotted spoon, remove from pan to paper towel-lined plate.
Add onion and sauté until softened, about 3 minutes. Add sorghum and toast for about 3 minutes. Stir in broth and salt.
Close and seal lid; set manually to cook on high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes; turn steam vent to venting position to release remaining pressure. Open lid and stir well.
Stir in lemon juice, herbs and peas; top with watercress without stirring. Close lid and let stand until greens are tender, about 10 minutes.
Serve topped with reserved bacon and Parmesan cheese.