Very quick recipe: Pear Risotto in the Pressure Cooker, soft and delicate, easily prepared in six minutes from the whistle.
Want risotto but short on time? The pressure cooker is all you need. I’ve always been a fan of this cooking method; sometimes when I’m in a hurry I even prepare risottos under pressure.
If you want to see other pressure cooker recipes see here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 6 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Pear Risotto in the Pressure Cooker
- 1 1/4 cups (approx. 250 g / 8.8 oz) Vialone Nano rice
- 1 shallot
- 1 Decana pear
- 2 tbsp extra virgin olive oil
- 2 3/4 cups (approx. 650 ml / 22.9 oz) vegetable broth
- 1 pinch pink peppercorns
- 1 pinch grated Parmesan (if using)
Tools
- 1 Pressure cooker
Steps
Pour one tablespoon of extra virgin olive oil into the bottom of the pressure cooker and add the finely chopped shallot. Sauté gently for a few minutes over low heat, then add the rice and toast for a few minutes.
Add the vegetable broth and the pear cut into small pieces, close the cooker and cook for 6 minutes after it reaches pressure (first whistle).
Quickly release the pressure under cold running water, open the cooker, check and stir in one tablespoon of oil. Taste and adjust seasoning, plate, sprinkle with pink peppercorns and serve immediately.
The risotto should be creamy and not too dry.
Tips from Timo and Lenticchie
Passionate about risottos since forever, on the blog you’ll find many recipes using white rice, semi-whole, whole, black, red and wild rice.
