One of my favorite things to order at one of our favorite restaurants is seafood risotto. Oh my, it’s soooo good. I’ve never tried to make it myself but I’ve heard there’s an art to it and it can take a very long time to cook. Ugh. I like quick and easy myself. So when I got this Fagor Pressure Cooker I was excited to be able to give it a whirl.
I love that everything cooks in one pot and it’s done fast. The pic on the left is the onions cooking and the one on the right is how the risotto looked before being pressure cooked.
And here it is after! Cooking risotto in this Fagor pressure cooker made it so quick and easy! I’ll definitely be making this again. Even my 4 year-old son gobbled it right up!
Creamy Parmesan Risotto With Peas (These are pressure cooker directions. If you're cooking in a pan I imagine they'd be the same directions but it would take much longer for the rice to cook in the broth.) Melt 2 tablespoons of butter over medium heat in the cooker. Add the onion and cook for 4-5 minutes until translucent, stirring frequently to avoid burning. Add the rice and cook until it turns a light brown, just a few minutes. Add peas and chicken stock and stir all ingredients together. Close the lid and bring it to pressure. Once it's reached pressure, start your timer. Lower the heat on the burner to maintain a slow steady stream of steam and cook on high for 7 minutes (this is what I did) or low for 13 minutes. When done, remove the cooker from heat (just turn it off) and release pressure and open the lid. Add in the last tablespoon of butter and the Parmesan cheese. Stir to combine and serve.Creamy Parmesan Risotto With Peas
Ingredients
Instructions
I am participating in a Canning Challenge this month with a group of other bloggers. We’ll each be posting 10 recipes in the month of April either made with something canned, or something we’ve canned!
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