Pressure Cooker Risotto With Vegetables Du Jour
- Ready In:
- 1 tablespoon olive oil
- 1⁄2 1/2 cup shallots or 1/2 cup onion, finely chopped
- 1 1⁄2 cups arborio rice
- 3 1⁄2 - 4 cups vegetable stock
- 1⁄4 teaspoon saffron thread (optional)
- 1 teaspoon salt
- 1 1⁄2 - 2 cups vegetables, cooked (broccoli, mushrooms and asparagus are all good choices)
- 2 -3 tablespoons fresh parsley, minced
- 1⁄2 cup parmesan cheese, freshly grated (optional, but recommended)
- 1 -3 tablespoon lemon juice, freshly squeezed (optional)
- 1 -3 teaspoon 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.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">