Pressure Cooker Risotto

Ingredients

• 1½ cup Arborio rice
• 4 cup Vegetable broth
• ½ cup Parmesan cheese
• ½ medium Onion
• 2 clove Garlic
• ½ cup Dry white wine (optional)
• 2 tbsp Olive oil
• 2 tbsp Butter
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Fresh parsley (optional)

Steps

1. Finely chop the onion and mince the garlic.
2. Set the pressure cooker to Sauté mode. Add olive oil and sauté the onion until softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
3. Add Arborio rice to the pot and stir for 1-2 minutes until lightly toasted. Pour in white wine (if using) and cook until absorbed.
4. Stir in vegetable broth, salt, and pepper. Close the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
5. Once cooking is complete, perform a quick release of pressure. Carefully open the lid.
6. Stir in butter and Parmesan cheese until the risotto is creamy. If desired, add a splash more broth for a looser consistency.
7. Serve immediately, garnished with fresh parsley if desired.