Servings: three to four as a side dish; two as a main dish.
“This speedy recipe is one of my favorites for the pressure cooker,” says Abigail Johnson Dodge, Fine Cooking‘s former test kitchen director. “In less than ten minutes I’ve got a great side dish for grilled chicken or pork. To make it into a main dish, I add leftover vegetables like mushrooms, broccoli, or peas, along with some chopped prosciutto.”
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have used this recipe more than any other on this site...so quick and easy! You can also add whatever you want at the end, great, great recipe!
This came out perfectly. I stirred in roasted asparagus after the risotto was cooked and it was delicious.
I doubled the recipe and cooked it for 8 minutes under presser. The rice was perfect with a little liquid left. The liquid soaked in while I prepared the rest of the meal. The whole family loved it.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?