Instant creamy risotto


Instant creamy risotto

Osso bucco with instant creamy risotto.


  • 2 tbsp butter
  • 1 onion , finely chopped
  • 1 cup arborio rice
  • 1/3 cup white wine
  • 2 cups vegetable broth
  • 1/2 cup grated parmesan


  • MELT butter in a 6 to 7-quart pressure cooker pot set over medium. Add onion and cook until soft, 2 to 3 min. Add rice. Stir until rice is glossy, about 30 sec. Add white wine. Stir until rice has absorbed all of the liquid, 1 to 2 min. Add vegetable broth.
  • COVER, and lock pressure cooker lid according to manufacturer’s instructions. Increase heat to high. When steam starts to come out of the vent pipe, reduce heat to medium.
  • COOK for 6 min. Remove from heat and let pressure drop naturally before unlocking lid. Stir in parmesan. Serve immediately.