pressure cooker risotto
Forget slow cookers, I love fast cookers.
Slow cookers are all very well if you have your act together in the morning, but I’m not that organised. That’s why I love my pressure cooker.
Modern pressure cookers are not scary like the old school ones. I remember soup exploding out of the pressure valve of my Mum’s old pressure cooker and spraying the ceiling. But the new ones have all sorts of safety features that make them foolproof. They are a bit of an investment up front at $100+, but I think they are worth it.
Here is a recipe for a risotto that turns out perfectly every time, with no stirring. I made it for a family dinner recently and my sister said she’d seriously think about buying a pressure cooker just to make it.
Pressure cookers save time and energy. Dhal, soup and risotto can all be made in under ten minutes on a low heat, so they are perfect for when you get home and need something quickly.
I cook the onion, garlic and any firmer veggies like mushrooms or pumpkin in the pressure cooker with the rice, and then add quick cooking vegetables like spinach and peas at the end once I open the lid.
I’ve tried lots of different vegetables to flavour the risotto: preserved artichokes, mushrooms, peas, spinach, tomato and diced pumpkin. All of them have been great.
The recipe below is for a basic risotto with no extras. The rule of thumb is one cup of rice to 2 cups of liquid.
Anything else is up to you.
- 1 cup arborio rice
- 2 cups stock (I used Massel)
- 1 small onion diced
- 1 clove garlic crushed
- ½ tbs olive oil
- Any other vegetables you'd like (artichokes, peas, spinach, mushrooms, pumpkin, tomato)
- Heat the oil in a pressure cooker and fry the diced onion until it softens.
- Add any other firm veggies you'd like such as mushrooms or pumpkin, and fry to caramelise slightly.
- Add the garlic and fry briefly.
- Add the rice and fry until the rice starts to look translucent and a few grains start to colour slightly.
- Add the liquid and stir.
- Close the pressure cooker and bring to high pressure, lower the heat and time for 7 minutes.
- When the time is up, run cold water over the top of the pressure cooker to cool it rapidly until the lock releases.
- Open the lid and stir in any extra veggies that don't need much cooking like peas or spinach.
- Serve with some vegan parmesan, like Vegusto piquant.
2 thoughts on “pressure cooker risotto”
Ahhh I’m having trouble deciding if I should buy a pressure cooker and if so, which one I should get! I’m just not sure how often I’ll use it (and for what!). Maybe I should start with a small cooker like this Fagor?
I use mine for dhal and risotto probably every couple of weeks, but more often in winter. I think it is worthwhile getting one for the risotto alone! 🙂 They also use very little energy as the cooking time is cut to about 1/3 of normal methods.