betty's pressure cooker risotto
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Risotto in less than 20 minutes with no constant stirring - yes it is so! I'm often time poor and use my pressure cooker to create meals for my family is a flash. This recipe is fast, healthy and delicious. Feel free to add extra vegetables.
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yield
5 -6
prep time
10 Min
cook time
20 Min
method
Pressure Cooker/Instant Pot
Ingredients For betty's pressure cooker risotto
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1 tablespoon butter
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1 tablespoon oil
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1 large carrot diced fine
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1 large onion, diced fine
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2 large celery sticks, diced fine
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2 cups meat, diced (chicken, sausage, ham) - leave out for vegetarian option
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2 cups aborio rice - risotto rice
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4 1/2 cups boiling water
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1 heaped teaspoon chicken or vegetable bullion powder
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pepper
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3/4 cup frozen peas
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1 cup grated cheese
How To Make betty's pressure cooker risotto
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1Over a high heat melt the butter and oil together. Add in the vegetables and cook for a 2-3 minutes and stir to stop burning.
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2Add in the meat and rice and cook for a further 2 minutes, stirring to get the rice coated in butter and oil.
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3Add in the boiling water and bullion. Pop on the pressure cooker lid and and switch the lid to pressure.
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4Cook until the pot comes to pressure (mine makes a high pitched squealing sound) and cook for 7 minutes. Reduce the heat to low and cook for further 5 minutes. Turn off the heat and bring back to pressure.
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5Once you can safely remove the lid, stir in the frozen peas. Stir in the grated cheese. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Pressure Cooker Risotto:
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