Pressure Cooker Risotto
- ¾ cups vegetable stock
- 2 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup white wine
- 1 large pinch salt
- 1 cup diced green beans
- ¼ cup grated Parmesan cheese
- 3 tablespoons butter
- salt and freshly ground black pepper to taste
For best results, we recommend using:
- Bring stock to a boil in a saucepan. Reduce heat to low, place a cover on the pan, and maintain stock at a simmer until needed.
- Heat olive oil in a pressure cooker set to Sauté. Cook and stir onion in oil until translucent, about 5 minutes; add onion and cook until fragrant, about 1 minute.
- Stir rice with the onion and toast until lightly browned, 2 to 3 minutes.
- Pour wine over the rice; add green beans. Continue cooking, stirring continually, until liquid is absorbed 5 to 7 minutes; season with salt.
- Press Cancel on pressure cooker. Pour simmering broth into the cooker. Seal lid on pressure cooker and cook on High Pressure for 5 minutes.
- Relieve pressure via the quick-release valve. Stir Parmesan and butter into the risotto to serve.
You can use frozen green peas in place of the green beans for frozen peas and simply stir them into the risotto at the end!
What others are saying
Greg Jones says:
This was my second time trying risotto and this recipe was by far the easiest and best tasting. The white wine, onion, and Parmesan cheese took this side dish over the top.
kat satterfield says:
I usually steer clear of risotto unless it's a special occasion because of the near carpel tunnel from the constant stirring. I cannot believe how fast this went! I topped with parm and asiago and it was so creamy! Definitely going to use this again and again!
Sam Dalton says:
Super creamy risotto recipe that's quick and easy to make. I used frozen peas, as suggested, instead of green beans. This is the perfect side dish to so many meals. I will definitely be making this again.