PRESSURE COOKER RISOTTO
how to make PRESSURE COOKER RISOTTO ? this recipe can be made very easily and quickly because it is also in a pot with a whistle.
Servings 4
Calories 400kcal
Ingredients
- 1 tbl olive oil
- 1/4 cup finely chopped onions or shallots
- 2 garlic cloves, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (Please, no cooking wine)
- 4 cups of chicken broth
- 1/4 cup tomato paste
- salt and pepper to taste
- 1/2 cup freshly grated Parmigiano Reggiano cheese
Instructions
- Set your pressure cooker to brown mode. Heat the olive oil. Add the onions and saute for about 1 minute. Add the garlic and saute another 1 minute. Add rice and stir for 2 minutes, being sure to coat the rice with the olive oil. Add white wine and cook until wine is almost absorbed.
- Pour in chicken broth and tomato paste. Stir to combine. Set pressure cooker to cook on high for 4 minutes. When cooker time is up, release steam and lid carefully according to manufacturer's instruction manual. Add salt and pepper to the dish as needed, top with cheese and serve immediately.
Notes
This pressure cooker risotto recipe can also be made with 1 cup of canned Italian tomatoes instead of tomato paste. Cut down 3/4 cup of chicken broth if you use this method.
Also I have used 6 ounces of chopped sundried tomatoes packed in oil instead of tomato paste in my risotto recipes. All other instructions the same. Use your imagination to create different flavors in your pressure cooker and see what you can come up with.