Betty's Pressure Cooker Risotto

Betty's Pressure Cooker Risotto Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
5-6
Prep:
10 Min
Cook:
20 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • ·
    1 tablespoon butter
  • ·
    1 tablespoon oil
  • ·
    1 large carrot diced fine
  • ·
    1 large onion, diced fine
  • ·
    2 large celery sticks, diced fine
  • ·
    2 cups meat, diced (chicken, sausage, ham) - leave out for vegetarian option
  • ·
    2 cups aborio rice - risotto rice
  • ·
    4 1/2 cups boiling water
  • ·
    1 heaped teaspoon chicken or vegetable bullion powder
  • ·
    pepper
  • ·
    3/4 cup frozen peas
  • ·
    1 cup grated cheese

How to Make Betty's Pressure Cooker Risotto

Step-by-Step

  1. Over 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.
  2. Add in the meat and rice and cook for a further 2 minutes, stirring to get the rice coated in butter and oil.
  3. Add in the boiling water and bullion. Pop on the pressure cooker lid and and switch the lid to pressure.
  4. Cook 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.
  5. Once you can safely remove the lid, stir in the frozen peas. Stir in the grated cheese. Serve.

Printable Recipe Card

About Betty's Pressure Cooker Risotto

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian




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