The easiest Risotto you'll make without stirring for 20 minutes. I added mushrooms and asparagus but you can use any vegetables or omit. Red wine was also added, which gives it the darker color. Whether you're cooking for 2 or 10 people, adjust the ratio to 1 cup of arborio rice to 2 cups of broth.
Serves 6
Ingredients
1 Tablespoon butter Vegetables: mushrooms and asparagus 1 Tablespoon butter or olive oil 1 onion finely chopped 3 garlic cloves minced 2 cups Arborio rice ½ cup red or white wine (optional) 4 cups chicken or vegetable broth 1 Tablespoon unsalted butter ½ cup grated parmesan cheese 1 teaspoon salt 1 teaspoon pepper Garnish: Parmesan cheese and parsley
Directions
Press Sauté. Once hot, melt 1 Tablespoon of butter and sauté the vegetables until soft. Set aside.
Add 1Tablespoon of butter or oil and cook the onions and garlic for a few minutes until onions are translucent. Stir in the rice. Add wine and deglaze by scraping any browned bits off the bottom of the pan with a wooden spoon. Press Cancel.
Stir in the broth and cook on manual high pressure for 6 minutes. Quickly release pressure.
(It will look watery at first but will thicken once you add the butter and cheese)
Stir in the cooked vegetables, along with 1 Tablespoon of butter, parmesan cheese, salt and pepper. Garnish with parmesan cheese and parsley before serving.
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