Risotto in the Pressure Cooker

This is a nice way to cook risotto, because you barely have to stir it! Also, you keep a lot more of the nutrients. It takes less than 30 minutes start to finish. And to boot, it’s just as tasty and creamy, with a perfect risotto texture and taste. Forget that you’re cheating — just try it!

3 tbsp butter
1-1/2 tbsp olive oil
3/4 cup chopped onion
3 cups Arborio rice
3/4 cup white wine
6-3/4 cups broth
3/4 cup parmesan cheese
3/4 tsp salt
1/4 tsp pepper
Optional:
1/3 cup pine nuts
1/2-1lb steamed broccoli heads

In 5qt/5L (or larger) pressure cooker, sauté onion in 1-1/2 tbsp butter and the olive oil for about 3 minutes, then add rice. Cook rice ~1 minute, while stirring, then add wine. Cook until absorbed, while stirring, then add all but 3/4 cup of the broth.

Put the cover on the pressure cooker according to its instructions, bring up to pressure and cook for 10 minutes. Release the pressure quickly, then add remaining broth, butter, cheese. Stir. It tastes wonderful to also add the optional ingredients at this time. Serve immediately.

Recipe adapted for the pressure cookier from several other online recipes.