Pressure Cooker Risotto
A flavorful and texturally rich rice main dish, pressure cooker risotto offers a simplified preparation.
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Instructions
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Heat 1 tablespoon butter and olive oil in a pressure cooker over medium-high heat.
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Add onion and cook, stirring, until softened for 2-3 minutes, ensuring it does not brown.
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Stir in garlic and rice, cooking for one minute to coat the grains.
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Add wine and cook, stirring, until mostly absorbed.
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Stir in 4 cups of broth.
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Cover the pressure cooker, bring to high pressure, and cook for 10 minutes.
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Turn off heat and quick-release pressure.
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Remove lid and check if rice is al dente; if not, cook for 2-3 additional minutes, then quick-release pressure again.
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Stir in the remaining 1/2 cup broth, 1 tablespoon butter, and cheese.
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Season with salt and pepper to taste.
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Serve immediately.