Spring Pressure Cooker Risotto

Name: Spring Pressure Cooker Risotto
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) olive oil; 2 tbsp (30 mL) unsalted butter; 1 medium yellow onion, chopped; 1 tbsp (15 mL) salt; 2 cups (500 mL) Arborio rice, rinsed; ½ cup (125 mL) dry white wine (pinot grigio works great!); 1 container (32 oz/1 kg) low-sodium chicken or vegetarian broth (4 cups/1 L); ¾ cup (175 mL) freshly grated parmesan cheese, divided; 1 cup (250 mL) frozen peas, thawed; Freshly ground pepper, to taste; 2 tbsp (30 mL) chives, finely chopped

Prep 5 min

Cook 30 min

Ready in 35 min

This risotto recipe from Weelicious makes the most of spring produce. Check out our interview with Catherine McCord for more great tips for making this fresh, seasonal risotto!

Ingredients

1 tbsp (15 mL) olive oil
2 tbsp (30 mL) unsalted butter
1 medium yellow onion, chopped
1 tbsp (15 mL) salt
2 cups (500 mL) Arborio rice, rinsed
½ cup (125 mL) dry white wine (pinot grigio works great!)
1 container (32 oz/1 kg) low-sodium chicken or vegetarian broth (4 cups/1 L)
¾ cup (175 mL) freshly grated parmesan cheese, divided
1 cup (250 mL) frozen peas, thawed
Freshly ground pepper, to taste
2 tbsp (30 mL) chives, finely chopped

Directions

Set the Deluxe Multi Cooker to SEAR on medium. Heat the olive oil and butter until melted; add the onions and salt. Saute, for 3 minutes, stirring occasionally, or until the onions start to turn translucent. 
Add the rice and stir to evenly coat each grain with the butter mixture. 
Pour in the wine and stir, allowing the rice to absorb the liquid, about 2 minutes.
Pour in the chicken broth, lock the lid, and set to CUSTOM for 10 minutes. 
When the timer is up, press CANCEL, and press STEAM-RELEASE to manually release the pressure. 
Stir in the peas, ½ cup (125 mL) of the cheese, and pepper.
Divide the risotto into four bowls and top with chives and additional Parmesan cheese, to taste.