Pressure Cooker Orzotto
This quick, delicious “risotto” is easy to make with the Deluxe Multi Cooker. It gets a burst of color and flavor from broccoli and sun-dried tomatoes.
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, pressed
- 1½ cups (375 mL) uncooked orzo pasta
- 3¼ cups (800 mL) vegetable broth
- ¾ cup (175 mL) dry white wine (like Chardonnay)
- 1 head broccoli (about 2 cups/500 mL florets)
- 1 jar (8 oz. or 210 mL) julienned sun-dried tomatoes in oil, drained and patted dry
- 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
- 6 oz. (175 g) cream cheese, softened
- Optional: Chopped fresh parsley
Directions
- Set the Deluxe Multi Cooker to SEAR on high for 15 minutes. Add the oil to the inner pot and heat for 1–3 minutes.
- Add the onion and garlic and saute until the onion begins to soften, about 5–7 minutes. Press CANCEL.
- Stir in the orzo, broth, wine, broccoli, and sun-dried tomatoes. Set to CUSTOM for 2 minutes. When the timer is up, press CANCEL and manually release the steam.
- Stir in the Parmesan and cream cheese and let it stand for 2–3 minutes, or until almost all the liquid is absorbed. Garnish with parsley, if you’d like.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 510, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 850 mg, Carbohydrate 56 g, Fiber 3 g, Sugars 2 g (includes 0 g added sugar), Protein 15 g
Cook's Tips:
Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
If you don’t have wine on hand or don’t want to cook with alcohol, just substitute more broth.
Make this a complete meal by adding shredded chicken.