This Pressure Cooker Basic Risotto Recipe is all you need to make any flavor Risotto. Add your favorite spices, veggies, Shrimp, Chicken for a new dish everyday.
Ever since learning how to make my favorite Pressure Cooker Best Wild Mushroom Risotto recipe in my first Wolfgang Puck Pressure Cooker many moons ago, I have been using this Pressure Cooker Basic Risotto Recipe.
From here, I love to create all kinds of delicious Risotto recipes. It’s great to have a starting off place and then add your favorite seasonings and add ins.
All you need for a Pressure Cooker Basic Risotto Recipe is oil, butter, salt, Arborio Rice, liquid and cheese. All other seasonings and ingredients is totally up to you. With this recipe, you have all the knowledge you need to make perfect Risotto very time.
I like to add vegetables to the Pressure Cooker Basic Risotto Recipe so that I don’t feel so bad eating Risotto often.
For this Pressure Cooker Basic Risotto Recipe with Peas and Carrots, peel your carrots and dice them up. Set aside a handful, which you will add after the Risotto is cooked.
The carrots will provide some texture and a bit of crunch to the Pressure Cooker Basic Risotto Recipe.
Sometimes, when I have small jobs and don’t feel like using a knife to dice, I pull out my Ultimate Chopper and let it do the work.
Always heat up the Pressure Cooker cooking pot before you add your fat, so that it becomes non-stick.
Add the oil, butter and Arborio Rice and toast for a bit.
Use a good White Wine. One that tastes really good and that you like to drink. Please don’t use anything labeled “cooking wine.” It’s nasty. If you are not a wine drinker, ask your clerk at any wine shop to recommend a decent White Wine.
The white wine will evaporate very quickly, so keep your eye on it as you stir.
Once, you have removed the pressure, continue cooking until creamy and tender, but still firm to the bite. Make sure you are stirring often and adding more a little more broth if needed. If a thinner consistency is desired, add more broth and stir another 2 minutes more or less.
I really like different textures in my food. The carrots I put in prior to cooking are nice and soft. The Risotto is not as creamy as I like, so I will add some more broth and continue to stir until it becomes creamy. It will happen pretty quickly.
Here is where you would add in the raw diced carrots that you have set aside. The Risotto is so hot, the carrots will cook enough to give you a nice texture, but not remain raw and hard.
This looks great to me now. The Arborio Rice has absorbed all the liquid and I can see that it is nice and creamy.
Use a Microplane Artisan Ribbon Grater to grate the Asiago Cheese. Do yourself a favor and buy a block of cheese. Pre-shredded cheese is coated, so that the pieces won’t stick together.
Canned peas, in my opinion, are nasty. They are mushy and full of salt.
I want my peas to snap! I don’t like soggy and over cooked peas. When your Risotto is just right, stir the defrosted peas into the Pressure Cooker cooking pot.
Garnish with more grated cheese and pepper if you like. Enjoy! If you love Risotto, try my Roasted Butternut Squash Risotto.
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Microplane Artisan Ribbon Grater
- Rachael Ray 24 oz EVOO Stoneware Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- OXO Good Grips Cutting Board
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Arborio Rice
- Rachael Ray Italian Seasoning
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Here is the handy printable recipe:
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 1/2 cups (9oz) Arborio Rice (or medium grain)
- 3 Shallots (or one med onion)
- 3 Carrots (peeled and diced)
- 1 Teaspoon Italian Seasoning
- 1/2 cup Dry White Wine
- 3.5 - 4 cups Chicken Stock/Broth (vegetarians, use vegetable broth)
- 1/2 teaspoon Sea Salt
- 1 cup (3 oz) Asiago Cheese (or Parm, freshly grated)
- 1 cup Peas (fresh or frozen)
Select Sauté or Browning on your Pressure Cooker and allow to heat. Add oil and butter to Pressure Cooker cooking pot and then add rice and shallots and stir for three minutes.
Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 3.5 cups broth salt and carrots.
Lock lid in place and close Pressure Valve. Cook at High Pressure for 4 minutes.
- When Beep is heard, do a Quick Release.
- Turn Pressure Cooker off and then Select Sauté or Browning and stir rice until creamy and tender but still firm to the bite, approximately 2 minutes. Add the reserved diced carrots. If more liquid is needed, stir in a little more broth, until desired creaminess is achieved.
- Mix in cheese and peas and season Risotto with more seasoning, to taste.
Use seasonings and vegetables of your choice.
If using shrimp, add raw shrimp into the Pressure Cooker after the 4 minute cook time.
If using chicken or other meat, add it in to the Pressure Cooker at the same time as the broth.