Pressure Cooker Basic Risotto Recipe with Peas and Carrots
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.
1cup (3 oz)Asiago or Parmigiano-Reggiano cheese(or Parm, freshly grated)
1cupGreen Peas(fresh or frozen)
Instructions
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, Italian seasoning, 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.
Notes
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 into the Pressure Cooker at the same time as the broth.