Perfect texture and flavour in a fraction of the time!
Who knew it was possible to make perfect risotto in just ten minutes? It’s become a weeknight staple for us, either on its own or as the perfect accompaniment to grilled or poached fish. The same technique works in a pressure cooker; just put the pot on medium-high after adding stock and reduce heat to medium when it comes up to pressure. Feel free to vary the vegetables in this recipe to suit your preference, or consider a breakfast version with apples and cinnamon in place of the savoury elements!
- 1/4 cup (60 mL) olive oil
- 1 medium onion, finely diced
- 1/2 cup (125 mL) each chopped mushrooms and asparagus (optional)
- pinch salt
- 1 cup (250 mL) Arborio rice
- 1/4 cup (60 mL) white wine
- 3 1/2 – 4 cups (875 – 1000 mL) chicken or vegetable stock
- 2 tablespoons (30 mL) butter
- 1 cup (250 mL) grated parmesan, divided
- 1/4 cup (60 mL) chopped fresh thyme or parsley
- Get all your ingredients prepped, measured, and ready to go.
- Set Instant Pot to sauté and add the olive oil, onion, mushrooms and asparagus to the Instant Pot. Sauté over medium heat until the onion is translucent, about 2 minutes.
- Add the rice and continue to stir for 1 minute. Add the wine and stir for 30 seconds.
- Add 3 1/2 cups of the stock, secure the lid and close the pressure valve.
- Select Manual and cook at high pressure for 6 minutes (set a timer). When cooking is complete, use the quick release method to depressurize the Instant Pot.
- Open the Instant Pot and check the risotto. You want there to be some liquid remaining with the cooked rice and vegetables so add a bit more of the stock if needed then press the sauté button and cook, stirring occasionally, for 1 minute.
- Add the butter and half the parmesan. Stir, then taste and add a bit more salt if needed. Remove from heat and stir in and most of the thyme or parsley.
- Serve the risotto in shallow soup bowls, topping each with remaining herbs and parmesan.
Serves 4 as a side dish or 2 as a main course.