Bell Pepper and Zucchini Risotto, a quick and tasty summer first course, perfect for everyday lunch or special occasions. The first bell peppers and zucchinis are finally appearing in the supermarket, and what better occasion to use them than to prepare a risotto?
Usually, in the summer, I use rice only to make cold salads. Today, however, I wanted to prepare this risotto in the pressure cooker with summer vegetables. Very easy and quick to prepare. Preparing it with the pressure cooker also allows you to speed up the times without altering the nutritional properties of the ingredients and without sacrificing the creaminess of a regular risotto.
To make it even more colorful, I added saffron, which also makes the taste even more unique. I confess that at the first forkful it reminded me a lot of paella, although this risotto has very little to do with paella. And now, apron in hand, let’s head to the kitchen together, because the bell pepper and zucchini risotto in pressure cooker will be ready in a click!
If you are interested in other pressure cooker first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 408.62 (Kcal)
- Carbohydrates 53.92 (g) of which sugars 2.19 (g)
- Proteins 8.44 (g)
- Fat 16.34 (g) of which saturated 6.21 (g)of which unsaturated 2.94 (g)
- Fibers 2.01 (g)
- Sodium 496.20 (mg)
Indicative values for a portion of 291 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Carnaroli rice
- 1/2 cup red bell pepper
- 1/2 cup yellow bell pepper
- 1/2 cup zucchini
- 1/4 cup red spring onions
- 2 1/2 tbsps extra virgin olive oil
- 1/3 cup white wine
- 2 1/2 cups vegetable broth
- 1 packet saffron
- 2 tbsps butter
- 1/4 cup grated Parmesan cheese
Tools
- Pressure Cooker
- Bowl
- Cutting Board
- Knife
- High-sided Casserole
Steps
First, prepare the vegetable broth and set it aside. Then, wash the bell peppers and zucchinis well under water and pat the vegetables dry with paper towels. Remove the stem, filaments, and seeds inside the bell peppers and the ends of the zucchinis. Cut the vegetables into chunks and set them aside.
Clean and chop the spring onion. Sauté it in the open pot with the oil for a few minutes over low heat, stirring. Then add the vegetables and sauté them for a few minutes with the spring onion, always stirring over low heat.
Now add the rice and toast it for a few minutes. Then deglaze with the white wine and allow the alcohol to evaporate. Pour in the broth and saffron. Season with salt and close the pot, bringing it to maximum pressure. From the start of the whistle, cook for 4 minutes over low heat.
Obviously, cooking times are relative and depend on the type of pot you own. After the cooking time, gradually release the steam and open the pot. Stir in the butter and grated cheese and mix until the ingredients are combined.
The summer risotto with zucchini and bell peppers is ready to be served at the table.
Storage and Tips for Bell Pepper and Zucchini Risotto
The risotto is best enjoyed immediately after cooking to maintain its creaminess.
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FAQ Questions and Answers for Bell Pepper and Zucchini Risotto
Can it be made with an electric pressure cooker?
Yes, of course, you can also use an electric pressure cooker. For the sautéing part, use the sauté function and then cook with the pressure cook function for 4 minutes.
What can I substitute for saffron?
You can omit it or use curry.
