– Yay for super fast pressure cooker risotto recipes! –
A few months ago I bought a Fagor Duo Combi Pressure Cooker set, which, IMHO, is probably the most useful kitchen thing that I’ve bought to date. I went ahead against the protests of my paranoid grandmother (“but Steph, they’ve killed people!”) and discovered that this thing is so completely beyond awesome that I’m thinking of framing a photo of it and hanging it on the wall.
Thus far, my favorite pressure cooker dish is risotto – which only takes seven minutes to cook. Yes, you heard that right: no more stirring, pouring, gauging, etc. Unless you want to, of course. I’ll be the first to hail the gratification one can receive from long poring over a complicated dish, but let’s face it… sometimes you just don’t want to deal with it. And yes, it turns out perfectly.
This particular recipe is super hearty, cheesy, and full of vegetable goodness while still being dairy and gluten free. Those of you that are yeast sensitive would be fine just leaving out the nutritional yeast (and possibly replacing the mushrooms with some other yummy thing). The bright yellow and orange color is perfect for summertime.
I can hear the old Italian grandmas in the audience (my own included) protesting, so let’s get on with it.
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 1/2 to 2 cups mushrooms, cleaned and chopped into nice large bits
- 5 large carrots, peeled and chopped
- 1 1/2 cups chopped butternut squash, in 1-inch cubes
- 3 cloves of garlic, diced
- 1 1/2 cups arborio rice
- 3 3/4 cups chicken, or vegetable broth
- 1/4 cup Parmesan cheese, (or if you’re vegan, use 1/4 cup nutritional yeast)
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 teaspoons chopped fresh sage leaves
- In the base of the pressure cooker, heat olive oil over medium heat. Add the onions and cook until translucent. Add the mushrooms and brown for 4 minutes, stirring occasionally. Add carrots and garlic, cooking for another 4 minutes. Sprinkle in rice and allow to fry for 1 minute, stirring constantly so it doesn't stick. Add broth and allow to come up to temp, just about a boil, and add cheese, salt, and pepper, giving the whole lot a big stir.
- Finally, add the squash – you don’t want to add it until just before you throw the lid on, or else it may disintegrate. Set lid and pressure to highest setting (2 on the Fagor) and once it comes up to full pressure, start the timer for 7 minutes.
- When it’s done, remove the lid and give it another good stir. Add more salt to taste and serve sprinkled with chopped sage.
This content was originally posted on FearlessFresh.com.
