Risotto in a Pressure Cooker
Effortlessly elevate your weeknight dining with this creamy, luxurious Risotto in a Pressure Cooker recipe—ready in just 25 minutes from prep to plate! This quick-cooking twist on a classic Italian favorite combines the nutty richness of arborio rice toasted in olive oil and butter, the depth of dry white wine, and the comforting savory notes of chicken or vegetable stock. Finished with grated Parmesan cheese and a sprinkle of fresh parsley, every spoonful bursts with flavor and velvety texture. With the pressure cooker cutting traditional cooking time in half, this recipe is perfect for busy food lovers seeking gourmet results without the hassle. Serve this irresistible dish as a hearty main or elegant side, and enjoy restaurant-quality risotto without spending hours at the stovetop!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 3.5 cups chicken or vegetable stock, warmed
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Instructions
Set the pressure cooker to 'sauté' mode. Heat olive oil and butter until the butter is melted.
Add the chopped onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the arborio rice and stir continuously for 1-2 minutes to toast the grains lightly, ensuring they are well-coated with the oil and butter.
Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed.
Add the warm chicken or vegetable stock. Stir to combine, ensuring no rice sticks to the bottom of the pot.
Cancel the 'sauté' mode, then secure the lid on the pressure cooker. Set it to high pressure for 6 minutes.
Once the cooking time is complete, perform a quick release of the pressure according to your pressure cooker’s instructions.
Carefully remove the lid and give the risotto a good stir. The texture should be creamy; if it’s too thick, you can add a splash of warm stock to loosen it.
Stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 6409 mg | 279% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 589 mg | 13% | |
*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.
