Looking for a pressure cooker risotto recipe? This risotto is thick and creamy, like you spent hours slaving away over the stove. Only it takes 7 minutes. Serves 4 as a side, 2 as an entree.
Prep Time 15minutes
Cook Time 7minutes
Total Time 22minutes
Author Stephanie Stiavetti
1 1/2 to 2cupsmushroomscleaned and chopped into nice large bits
5largecarrotspeeled and chopped
1 1/2cupschopped butternut squashin 1-inch cubes
1 1/2cupsarborio rice
3 3/4cupschickenor vegetable broth
1/4cupParmesan cheese(or if you’re vegan, use 1/4 cup nutritional yeast)
1/2teaspoonfreshly-ground black pepper
2teaspoonschopped 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.