Prep 5 mins
Cook 10 mins
This is a good recipe to use up those extra vegetables you have in your fridge at the end of a long week. It's super fast and always gives good results. The long way is better (isn't it always?), but this method will work in a pinch. One word of caution: I have tried being super lazy and putting raw veggies in the cooker with the rice initially but the results are pretty mushy. It's definitely worth the extra effort to steam the veggies in the microwave or steamer and add them when the rice is done.
- 14.79 ml olive oil
- 118.29 ml leeks or 118.29 ml shallots or 118.29 ml onion, finely chopped
- 354.88 ml arborio rice
- 828.06-946.36 ml vegetable stock
- 1.23 ml saffron thread (optional)
- 4.92 ml salt
- 354.88-473.18 ml vegetables, cooked (broccoli, mushrooms and asparagus are all good choices)
- 29.58-44.37 ml fresh parsley, minced
- 118.29 ml parmesan cheese, freshly grated (optional, but recommended)
- 14.79-44.37 ml lemon juice, freshly squeezed (optional)
- 4.92-14.78 ml balsamic vinegar (optional)
- fresh ground pepper
- Heat the oil in the cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute. Add the rice, stirring to coat with the oil. Add 3 1/2 cups of the stock (careful with the sputtering oil), the saffron, and the salt.
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Stir in the vegetables, parsley and Parmesan (if using). If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the vegetables are throughly heated. Stir in lemon juice or vinegar (if using) and pepper. Serve immediately in shallow soup bowls.
This recipe lends itself to so many variations. I love that I can have a risotto ready in just minutes! I always add lots of grated cheese to finish. This is by far the best way to make risotto - so creamy and fast!