Pressure Cooker Risotto with Vegetables Du Jour
Effortlessly elevate weeknight dinners with this creamy and customizable Pressure Cooker Risotto with Vegetables Du Jour. This quick and easy recipe is the perfect marriage of convenience and gourmet flavor, ready in just 25 minutes from start to finish. Featuring tender Arborio rice cooked to perfection in a pressure cooker, this dish achieves rich, velvety results without the need for constant stirring. Packed with a vibrant medley of seasonal vegetables, aromatic garlic, and a splash of dry white wine, it's a versatile way to enjoy the freshest ingredients of the moment. Finished with a luxurious touch of Parmesan cheese and optional heavy cream, this risotto is as indulgent as it is simple. Garnish with bright parsley and zesty lemon for a pop of freshness, and serve it as a standalone meal or alongside your favorite protein. Perfect for busy nights or when you want a restaurant-quality dish at home, this recipe is your new go-to for irresistible, one-pot comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable broth, warmed
- 2 cups mixed vegetables of choice (zucchini, asparagus, peas, etc.), chopped
- 0.5 cups Parmesan cheese, grated
- 0.25 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
Set your pressure cooker to 'Sauté' mode. Add olive oil and butter, allowing them to melt together.
Sauté the onion for 2-3 minutes until soft and translucent. Add garlic and cook for an additional minute, stirring constantly to prevent burning.
Add the Arborio rice and stir well to coat it with the oil and butter mixture. Toast the rice for about 2 minutes until it becomes slightly translucent.
Pour in the white wine and stir continuously until the wine has been absorbed by the rice, about 1-2 minutes.
Add the warmed broth, chopped vegetables, salt, and black pepper. Stir to combine, ensuring nothing is sticking to the bottom of the pressure cooker.
Seal the pressure cooker lid and set it to high pressure. Cook for 6 minutes.
When the cooking cycle is complete, carefully perform a quick release of the pressure according to your pressure cooker's instructions.
Once the pressure is fully released, open the lid and stir the risotto vigorously to release starches and achieve a creamy consistency.
Stir in Parmesan cheese and heavy cream (if using). Adjust seasoning with additional salt and pepper, if needed.
Garnish the risotto with chopped parsley and lemon zest before serving. Serve hot.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 26.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
