Quick Parmesan Risotto

Quick Parmesan RisottoRecipe

The pressure cooker creates creamy risotto in a hands-free way. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.

6 servings (serving size: 3/4 cup)


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1 1/2 tablespoons butter
2/3 cup finely chopped shallots
3 garlic cloves, minced
1 1/3 cups uncooked Carnaroli or other medium-grain rice
4 cups chicken broth
2 ounces fresh Parmigiano-Reggiano cheese, divided
1 teaspoon fresh thyme leaves
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper


Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup chicken broth; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.

Created date

October 2014