Pressure Cooker Risotto
Creamy pressure cooker risotto with Gruyere and Parmesan cheeses offering rich, comforting flavors. Perfect for a quick, satisfying meal for cheese lovers.
Ingredients
Instructions
- Heat butter and olive oil in the pressure cooker over medium heat. Saute onion until soft.
- Stir in rice, making sure to coat thoroughly with oil.
- Add 3 1/2 cups of chicken stock. Lock the lid in place and bring to high pressure over high heat, then cook for 6 minutes.
- Reduce pressure quickly using the quick release method.
- Remove the lid. Taste the rice; if not sufficiently cooked, add a bit more stock and stir.
- Cook over medium heat until the additional liquid has been absorbed and the rice reaches the desired consistency.
- Stir in the grated Gruyere and Parmesan cheeses. Add salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
712
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).