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Basic Pressure Cooker Risotto

I’ll admit it – I was skeptical. How could risotto come out anywhere near as well from throwing things into a pressure cooker as it does from standing over the stovetop and stirring for an hour? Well, I just tried it and oh…my…god – I don’t think I’ll be stirring risotto again anytime soon! This is a snap to put together, and it’s a good starting point – just a really basic recipe.

Basic Pressure Cooker Risotto

Basic Pressure Cooker Risotto
CLBB Jewel

2 TBS butter
1 TBS olive oil
½ cup minced onion
3 cloves garlic, minced
1-½ cups Arborio Rice
3 cups chicken or veggie broth
½ cup dry white wine
½ cup grated parmesan
salt & pepper to taste

In pressure cooker over low heat melt butter and olive oil. Saute onion and garlic for 4-5 minutes. Stir in rice and coat completely with butter/oil, and cook for one minute. Gradually stir in broth and wine. Place lid on pressure cooker and lock tight. Over high heat bring to high pressure. Once high pressure is reached lower heat to medium-low and start timer for 6 minutes. After 6 minutes remove from heat, do quick release on cooker, and open lid away from you to release steam. Risotto will be soupy but will thicken. Stir in cheese and serve immediately.

MacGourmet Rating: 4 Stars

I ended up adding some peas to it to add a little more flavor and texture…not to mention color!

Basic Pressure Cooker Risotto

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