Preparing curry risotto in a pressure cooker means combining practicality and flavor in one dish. In just a few minutes, you get a soft and enveloping risotto, where the intense aroma of curry meets the simplicity of everyday cooking. The pressure cooker allows you to speed up the cooking without sacrificing the ideal texture of the rice, making this recipe perfect even for the busiest days.
This quick and easy curry risotto is an excellent alternative to traditional first courses: perfectly spiced, customizable, and suitable for both an informal lunch and a dinner that’s different from the usual. A recipe designed for those who love bold flavors but don’t want to spend hours at the stove.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 cups Vialone rice
- 7 tbsps butter
- 1/2 onion (chopped)
- 2 teaspoons curry
- 5 cups vegetable broth
Tools
- 1 Pressure cooker lagostina
- 1 Ladle tescoma
Preparation
Add the rice, curry, and after a few minutes, pour in the hot broth;
Close the pot, at the first whistle reduce the heat, and count 8 minutes of cooking;
Add the remaining butter, melt, and stir;
If needed, add remaining broth if it becomes too dry.
You can garnish the risotto with toasted almonds or chicken strips.
