Easiest RISOTTO you'll make without stirring for 20 minutes! I used mushrooms for this recipe but you can use any vegetables.
Whether you're cooking for 2 or 10 people, adjust the ratio to 1 cup of arborio rice to 2 cups of broth
For this recipe
* sautéed mushrooms and asparagus
* added red wine which is why the color looks darker
Serves 6
Ingredients
1 Tablespoon butter
8 oz mushrooms sliced ( or any other vegetables)
1 Tablespoon butter or olive oil
1 onion finely chopped
3 garlic cloves minced
2 cups Arborio rice
½ cup white wine (optional)
4 cups chicken or vegetable broth
1 Tablespoon unsalted butter
½ cup grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper
Garnish: Parmesan cheese and parsley
Directions
Press saute mode. Once hot, melt 1 Tablespoon of butter and saute mushrooms until soft. Set aside.
Add 1Tablespoon of butter or oil and cook onions and garlic for a few minutes until onions are translucent.
Stir in rice. Add wine and deglaze by scraping any browned bits off the bottom with a wooden spoon. Press Cancel.
Stir in broth. Cover and set valve to Sealing. Cook on manual high pressure for 6 minutes. Quickly release pressure.
(It will look watery at first but will thicken once you add the butter and cheese)
Stir in mushrooms, 1 Tablespoon of butter, parmesan cheese, salt and pepper and stir until combined.
Garnish with parmesan cheese and parsley.