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Craving creamy risotto but dreading hours of stirring? I've got your back! This pressure cooker version delivers all that rich, velvety goodness in a fraction of time. My foolproof method yields perfectly cooked arborio rice with minimal effort. Imagine sinking your fork into tender grains bathed in savory broth, enhanced by fragrant garlic and onion. A splash of white wine adds depth, while parmesan cheese brings indulgent creaminess. Ready to revolutionize your risotto game? Let's dive in!
Ingredients for Pressure Cooker Risotto
- Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, ensuring a rich and satisfying dish.
- Chicken or vegetable broth: Provides a flavorful base for the risotto, infusing it with depth and enhancing the overall taste.
- White wine: Adds acidity and complexity to the dish, balancing the richness of the risotto and elevating its flavors.
- Onion: Imparts a sweet and savory flavor base to the risotto, enhancing its depth and providing aromatic complexity.
- Garlic: Adds a pungent and aromatic flavor to the risotto, enhancing its overall taste profile and adding depth.
- Butter: Contributes richness and creaminess to the risotto, creating a velvety texture and enhancing its overall flavor.
- Parmesan cheese: Adds a nutty and salty flavor to the risotto, enhancing its creaminess and providing a delicious umami element.
- Fresh parsley: Brightens the dish with a fresh and herbaceous flavor, adding a pop of color and freshness to the finished risotto.
Essential Tools and Equipment
- Pressure cooker: Speeds up cooking time and ensures the risotto is perfectly cooked without constant stirring.
- Wooden spoon: Gentle on the delicate rice grains and prevents them from breaking while stirring.
Pressure Cooker Risotto Recipe: Simple & Creamy
Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 1 cup Arborio rice
- 3.5 cups chicken or vegetable broth
- 0.5 cup white wine
- 0.5 unit onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 0.5 cup grated Parmesan cheese
- to taste Salt and pepper
- for garnish Fresh parsley
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Instructions:
- Set the pressure cooker to sauté mode and melt the butter.
- Add the chopped onion and garlic, sauté until softened.
- Add the Arborio rice and stir to coat with the butter.
- Pour in the white wine and cook until it evaporates.
- Add the broth, season with salt and pepper, and stir well.
- Close the pressure cooker lid and set to high pressure for 6 minutes.
- Once done, quick release the pressure and open the lid.
- Stir in the grated Parmesan cheese until creamy.
- Serve hot, garnished with fresh parsley.
Notes:
Nutrition value:
Keywords:
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Preparing Risotto Ahead of Time and Storage Tips
Make Ahead Instructions
- Prepare the risotto as directed but do not add the parmesan cheese.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Portion the cooled risotto into freezer-safe containers or bags.
- Label with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop with a splash of broth until heated through.
Risotto is traditionally made with arborio rice, but you can also use other short-grain rice varieties like carnaroli or vialone nano for a slightly different texture and flavor.
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