Risotto is a great winter meal. You only need one pot, some arborio rice, stock or broth, and whatever flavourings you like. What makes this dish extra easy is a pressure cooker. Seriously. The first time I made risotto in the pressure cooker I was dumbfounded. Then I got on the phone and called my Mum because I just had to share how amazing this was. It was so easy and so quick! No stirring. No watching like a hawk. Ingredients go in, lid goes on, seven minutes later you have perfectly cooked risotto. That’s right, SEVEN MINUTES! Who knew?!
1 cup arborio rice
2 cups stock
1 onion diced or 1 leek sliced
Olive oil and a knob of butter
Salt & pepper
- Heat the butter and olive oil in the pressure cooker
- Add the onion/leek and cook until translucent
- Add the rice and and stir to coat, cooking until the rice changes colour
- Add the stock, stirring quickly to deglaze the pan, then put the lid on
- Once the cooker has reached the appropriate pressure (high) cook for 7 minutes
- Once the time is up remove the lid and stir to allow any excess liquid to evaporate if needed
- Grate some parmesan into the pot and add salt & pepper to taste
- Increase/decrease the recipe using the ratio of 1 cup rice : 2 cups stock
- Replace half a cup of stock with white wine (use this to deglaze before adding the rest of the liquid)
- Add protein such as chicken or bacon when you cook the onion/leek
- Add any veggies you like, such as mushroom, pumpkin, peas etc.
Risotto is a bit like soup in that you can use up whatever veggies and protein you have lying around and you bulk it up with the rice. This makes it very cost effective, which is great for those of us on a budget! Have you noticed most of my recent posts have been about food? Sorry about that. I think it’s the pregnancy- I’m obsessed with food! I’ll get onto something different next post, I promise!