Week Two: Risotto in the Pressure Cooker

Risotto with Butternut Squash and Peas.

This is one of the most fabulous ways to use a Pressure Cooker.  If you don't have one, this meal will sell you!


I have made Risotto the conventional way.  You may have too, and know that it is a long process of stirring over a hot stove.  You need to have everything ready to go:  measure your ingredients, grate your cheese, etc.  You have to have a pot of hot broth alongside the pot you cook the risotto in (so two pots to clean), and you have to keep a close eye on it because when it's done, it's done!

The P.C. makes this so easy you will never want to go back to the slow method!

Risotto after 6 minutes in the P.C.

Risotto can be made in your pressure cooker in about 15 minutes, and it will be perfect without all that stirring.  You simply saute up your onions and rice, add the wine (if using) and broth, and cook on high pressure for 6 minutes.  In the photo above, I also added some cubes of butternut squash.

When the time is up, you simmer briefly, add peas and parmesan
stirring to heat through and distribute cheese.  Dish it up with
additional cheese, and a sprinkling of freshly grated
pepper and parsley, if desired.