Basic Pressure Cooker Risotto | Cook for Your Life

Home › Recipes › Cooking Basics › Basic Pressure Cooker Risotto

Basic Pressure Cooker Risotto

Name: Basic Pressure Cooker Risotto
Prep time: 10
Cook time: 25

5 out of 5 stars (based on 13 reviews)

10 min prep

25 min total

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

A pressure cooker makes easy work of risotto. This basic Pressure Cooker Risotto recipe is the template that will allow you to make untold variations of this classic northern Italian dish. There’s little to no...

1 tablespoon olive oil or butter
1 medium onion, finely diced
1 ⅓ cups Arborio rice
1 lemon, juiced, mixed with 3 tablespoons of water
2 ½ cups hot vegetable stock
1 tablespoon sweet butter
3 tablespoons freshly grated Parmesan cheese

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

278 cals

Fat

9 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

44 g

Sugar

2 g

Fiber

2 g

Protein

6 g

Sodium

116 mg

Directions

Heat the olive oil in a pressure cooker over medium-high heat. Sauté the onions until they are soft and transparent but without color about 5 minutes. Add the rice and cook until it becomes transparent at the edges, about 1 minute. Add the lemon mixture and cook, stirring, until it is almost absorbed.
Add the warm stock and stir to mix. Lock the pressure cooker lid. When the pressure comes up, cook at medium-high pressure for 6 minutes. Use a timer for this or the rice will overcook. Take the cooker off the heat and to the sink. Run cold water over the lid to release the pressure and stop the cooking. The pot will make a loud ‘sigh’ when it does this.
Remove the lid and put the rice back on the heat, uncovered. It will look soupy at this stage, and the rice will be just al dente, and a little chewy. Over a medium high flame, bring the rice back to a simmer. Beat in the butter and cheese. It’s at this point you can add peas, or mushrooms or any other ingredients. Cook stirring, 1 minute more and cover. Turn the heat off and let the risotto sit for 3-5 minutes. The risotto should look creamy and the rice be ‘al dente’. Serve immediately.

Chef Tips

It’s important to serve risotto as soon as it is at it’s creamy best. The rice will continue to absorb liquid as it sits. If your risotto has sat too long and is a little sticky and stodgy looking, add a ladleful of hot stock and stir it in to bring it back to creaminess.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.

Basic Pressure Cooker Risotto