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Pressure Cooker Risotto Recipe: Simple & Creamy Pressure Cooker Risotto Recipe: Simple & Creamy

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Pressure Cooker Risotto Recipe: Simple & Creamy

Written by: Lucas Johnson

This pressure cooker risotto is my go-to comfort food. It's creamy, cheesy, and packed with flavors from the broth, wine, and fresh parsley. It's a quick, easy, and foolproof recipe.

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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

Pressure Cooker Risotto Recipe: Simple & Creamy

This Pressure Cooker Risotto is a simple and creamy dish that can be made in just 20 minutes. Perfect for a quick and delicious meal.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 380 kcal

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

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:

This recipe is perfect for a quick and delicious meal. Adjust the seasoning to your taste.

Nutrition value:

Calories: 380kcalCarbohydrates: 58gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 900mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Pressure Cooker, Quick Meal, Risotto
Tried this recipe?Let us know how it was!

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.

Common Questions About This Pressure Cooker Recipe

FAQ:
Can I use a different type of rice for this recipe?
Arborio rice works best for risotto due to its high starch content, which creates the creamy texture typical of this dish. Substituting with other types of rice may not yield the same results.
Can I omit the wine in this recipe?
Yes, you can omit the wine if preferred. You can replace it with additional broth for a similar flavor profile.
How can I make this recipe vegetarian?
Simply swap the chicken broth for vegetable broth to make this risotto vegetarian-friendly without compromising on flavor.
Can I add other ingredients to this risotto?
Absolutely! You can customize this recipe by adding ingredients like mushrooms, peas, or cooked shrimp to create your own unique version of risotto.
How can I store leftover risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove with a splash of broth to restore its creamy consistency.

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