Pressure-Cooker Risotto
10m prep 7m cook 17m ready
A creamy risotto made quickly in a pressure cooker, with butter, onion, wine, and Parmesan cheese.
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 969 mg
- Iron: 9.41 mg
- Magnesium: 191 mg
- Phosphorus: 1218 mg
- Potassium: 1162 mg
- Zinc: 9.09 mg
Let's Cook
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Step 1.
This method may be used with any risotto recipe. For instance, for Risotto with Mushrooms, sauté the mushrooms and shallots before adding the rice and broth. For Risi e Bisi, stir in the peas after the rice is fully cooked. Just remember that you will need about 4 cups broth for 2 cups rice.
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Step 2.
Set a pressure cooker over medium heat or turn on an electric pressure cooker to the sauté function. Add butter or oil as directed, sauté the onion, and briefly toast the rice. Add the wine (if using) and cook until it has been absorbed. Add only 4 cups chicken broth, then put the lid on the pressure cooker, seal, and allow it to come up to pressure. Pressure-cook for 7 minutes. Quick-release the pressure by opening the release valve to vent all the steam. When all the steam is released, open the pressure cooker and stir in the Parmesan and butter as directed. Taste and season with salt and black pepper.
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