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.”
This is quick and hands off. That said, risotto made the traditional way is better. I am generally not a fan of InstaPot cooking because, while convenient, there is always a trade off as exhibited by this recipe. This risotto is overly gummy instead of creamy and sautéing in the pot yields uneven browning of the shallots (and less flavor as a result). I served this with roasted garlic shrimp with asparagus and a side salad of strawberries, arugula, feta and shaved red onion. Overall it was tasty, but only "weekday worthy".
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.
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