Pressure Cooker Parmesan Risotto - ready to eat in minutes! No stirring the rice for hours - just dump in the pressure cooker and you have the creamiest most delicious risotto in about 10 minutes!
This was the best risotto that I've ever made. It was also the easiest! The risotto was SO creamy and had great flavor. I've made risotto in the past and it was never as good as this. I served this with our favorite Italian Pot Roast. This is the only way I'll make risotto from now on. Chicken Legs wants me to add mushrooms next time.
instant pot, side dish, rice, creamy rice, parmesan cheese
Side Dish
Italian
Yield: serves 4 to 6
Pressure Cooker Parmesan Risotto
prep time: 2 minscook time: 8 minstotal time: 10 mins
Pressure Cooker Parmesan Risotto - ready to eat in minutes! No stirring the rice for hours - just dump in the pressure cooker and you have the creamiest most delicious risotto in about 10 minutes!
ingredients:
- 2 Tbsp unsalted butter
- 2 tsp chopped garlic
- 2 tsp minced onion flakes
- 3/4 cup Arborio / Risotto rice
- 2-1/2 cups chicken broth
- 1/2 cup freshly grated Parmesan cheese
instructions:
- Melt butter in a 6 quart pressure cooker pot. Then, add the garlic and sauté for about a minute.
- Add the rice and make sure to stir thoroughly. Add the chicken broth and lock the pressure cooker lid into place. Bring to high pressure and then cook for 8-10 minutes.
- Test for firm texture, then stir in the Parmesan cheese. Serve immediately.
All images and text ©Plain Chicken, Inc.
I have a hard time getting risotto "just" right. Makes sense that a pressure cooker would work like a charm. I don't have have one darnit. Thanks Stephanie for another great post.
ReplyDeleteLea Ann - I've had my pressure cooker for years and I rarely use it. I knew I had to bust it out for this recipe. It was so easy - I am looking for more pressure cooker recipes now!
ReplyDelete