Instant creamy risotto

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Ingredients

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

Instructions

  • 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.

Nutrition

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Photo credit: Osso bucco with instant creamy risotto.

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