Spring Pressure Cooker Risotto
This risotto recipe from Weelicious makes the most of spring produce. Check out our interview with Catherine McCord for more great tips for making this fresh, seasonal risotto!
- 1 tbsp (15 mL) olive oil
- 2 tbsp (30 mL) unsalted butter
- 1 medium yellow onion, chopped
- 1 tbsp (15 mL) salt
- 2 cups (500 mL) Arborio rice, rinsed
- ½ cup (125 mL) dry white wine (pinot grigio works great!)
- 1 –32 oz (1 L) container low-sodium chicken broth (you can also use vegetarian stock)
- ¾ cup (175 mL) freshly grated parmesan cheese, divided
- 1 cup (250 mL) frozen peas, thawed
- Freshly ground pepper, to taste
- 2 tbsp (30 mL) chives, finely chopped
Set the Deluxe Multi Cooker to SEAR on medium. Heat the olive oil and butter until melted; add the onions and salt. Saute, for 3 minutes, stirring occasionally, or until the onions start to turn translucent.
Add the rice and stir to evenly coat each grain with the butter mixture.
Pour in the wine and stir, allowing the rice to absorb the liquid, about 2 minutes.
Pour in the chicken broth, lock the lid, and set to CUSTOM for 10 minutes.
When the timer is up, press CANCEL, and press STEAM-RELEASE to manually release the pressure.
Stir in the peas, ½ cup (125 mL) of the cheese, and pepper.
Divide the risotto into four bowls and top with chives and additional Parmesan cheese, to taste.
- 4 servings
You can use a variety of spring vegetables in this risotto. Here’s how:
Add 1 cup (250 mL) of chopped raw asparagus in step 6.
Add 1 cup (250 mL) of sliced white, shiitake, or baby portobello mushrooms in step 1 with the onions.
Add 1 cup (250 mL) of thinly sliced leeks (the white and light green part only) in step 1.
A Community Kitchen Recipe
Recipes and photos created by friends of Pampered Chef