Pressure Cooker Orzotto

Prep 5 min

|

Cook 20 min

|

Ready in 25 min

This quick, delicious “risotto” is easy to make with the Deluxe Multi Cooker. It gets a burst of color and flavor from broccoli and sun-dried tomatoes.

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 medium onion, finely chopped
  • 3   garlic cloves, pressed
  • 1½ cups (375 mL) uncooked orzo pasta
  • 3¼ cups (800 mL) vegetable broth
  • ¾ cup (175 mL) dry white wine (like Chardonnay)
  • 1   head broccoli (about 2 cups/500 mL florets)
  • 1 jar (8 oz. or 210 mL) julienned sun-dried tomatoes in oil, drained and patted dry
  • 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
  • 6 oz. (175 g) cream cheese, softened
  •  Optional: Chopped fresh parsley

Directions

  1. Set the Deluxe Multi Cooker to SEAR on high for 15 minutes. Add the oil to the inner pot and heat for 1–3 minutes.
  2. Add the onion and garlic and saute until the onion begins to soften, about 5–7 minutes. Press CANCEL.
  3. Stir in the orzo, broth, wine, broccoli, and sun-dried tomatoes. Set to CUSTOM for 2 minutes. When the timer is up, press CANCEL and manually release the steam.
  4. Stir in the Parmesan and cream cheese and let it stand for 2–3 minutes, or until almost all the liquid is absorbed. Garnish with parsley, if you’d like.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 510, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 850 mg, Carbohydrate 56 g, Fiber 3 g, Sugars 2 g (includes 0 g added sugar), Protein 15 g

Cook's Tips:

Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

If you don’t have wine on hand or don’t want to cook with alcohol, just substitute more broth.

Make this a complete meal by adding shredded chicken.

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