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Pressure Cooker Parmesan Risotto
Serves 6 to 8
•
2 tablespoons unsalted butter
•
1 small onion, finely chopped
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3 garlic cloves, minced
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2 cups Arborio rice
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white wine, a splash
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4 cups low-sodium chicken broth
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1 cup Parmesan cheese, grated
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Salt and pepper
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Fresh chopped parsley, to serve
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1/2 cup Parmesan cheese, shaved, to serve
Add butter to Pressure Cooker. SAUTÉ onion until softened, about 5 minutes.
1.
2. Add garlic. Cook until fragrant, about 30 seconds.
3. Stir in raw rice and BROWN to toast lightly, about 5 minutes.
4. Add a splash of wine, stirring constantly, until almost evaporated, about 1 to 2 minutes.
5. Stir in 4 cups broth.
6. Add cover and lock into position.
7.
Cook on RISOTTO/STEAM for 7 minutes.
8. RELEASE steam.
9. Stir for another minute or 2 until rice is tender and liquid has thickened.
10. Add Parmesan cheese and season with salt and pepper to taste.
Stir creamy risotto until cheese is melted and distributed throughout.
11. Garnish with fresh chopped parsley and shaved Parmesan, if desired.
10
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