This No Fuss Pressure Cooker Parmesan Risotto is luscious and delicious. With the help of your handy pressure cooker you can enjoy this dish in under 30 minutes without all the stirring.
I’ve been dying for some creamy delicious risotto. It’s actually been a really long time since I’ve had some. I don’t just order it anywhere because not everyone can make a good risotto. You would think, “Hey” it’s just rice right. But it’s not just rice and you can’t make it with just any type of rice. To make risotto you need to use a short grain rice. For this dish I used Arborio Rice but you could also use bomba or carnaroli for a nice creamy risotto. Arborio rice can be a bit expensive. But I really had a craving for it. Of course, if you are not working off cravings and you shop around you can find a good price.
With how busy I’ve been these days working on the EKC Experience. Let’s be honest, though I love being in the kitchen I’m not a fan of baby sitting. And that’s what you have to do with stove top risotto. Almost 20 minutes of stirring? I think not. So, I pulled out my handy dandy pressure cooker.
I want my risotto to be luscious and creamy. To do that you have to stir stir stir. Wait. Then stir some more.The stirring releases the starches to make it creamy. I just don’t have the time for that. And if you’ve watched any cooking show you’ve seen judges get after professional chefs about risotto.
No, thank you! That’s the other reason I love this recipe. The risotto still comes out nice and as creamy as you can get it without standing over it stirring it. All the flavors are there and it’s super delicious.Everyone fell face first into this dish. By the times the baby were finished it was all up their arms and in their hair. No you know that’s some good food.
So pull out that pressure cooker and get to cooking. You might want to serve this no fuss pressure cooker parmesan risotto with a nice roasted chicken.
No Fuss Pressure Cooker Parmesan Risotto
Makes 6 servings
- 4 tablespoons butter, reserve 2 tablespoons
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 4 tablespoons parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
- splash heavy cream (optional)
- 1/4 cup parmesan cheese
- salt and pepper to taste
- 1 tablespoon parsley garnish
Tools: pressure cooker, wooden spoon
Press saute button on the pressure cooker and add butter.
Stir in garlic and add rice.
Then add 1 cup of broth and stir for 2 to 3 minutes or until all of the liquid is absorbed by the rice.
Add remaining 3 cups of broth, wine, parmesan, salt and pepper. And give rice a quick stir.
Cancel saute. Then add pressure cooker top and lock lid.
Press manual and set time to 10 minutes.
Allow natural pressure release for 10 minutes.
Stir in heavy cream, remaining butter and parmesan cheese.
Serve warm and garnish with parsley.
Yummy yum yum in my tummy tum tum. Look how creamy you can get this risotto with that extra splash of milk and stir at the end.
If you like this recipe, share it. Send me a pic and tag it. You can tag me on Instagram @els.kitchencomforts or visit the El’s Kitchen Comforts Facebookpage. Or just leave a comment below. Whatever works for you. What are you eating with your risotto?