One of the most popular dishes to make in a pressure cooker is risotto. Instead of standing over a hot pot and stirring stirring stirring, the rice cooks away all on its own and emerges creamy and flavorful. It’s wonderful.
There are a couple of risotto recipes in my cookbook, but the variations are endless. I recently made a version using brown rice! It was super tasty and healthier than the typical version. You’ll just need a few more minutes of cooking time.
Note that this recipe is written for an electric pressure cooker, but will work with a stove top version as well.
Brown Rice Risotto
Serves 2-3 (you can easily double this recipe)
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1/4 cup dry white wine or 3 tablespoons dry vermouth
1 cup short-grain brown rice
2 cups good-quality chicken or vegetable stock
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese, plus more for serving
Mix-ins (see below)
Heat your pressure cooker using the Sauté function. Once hot, add the oil followed by the onion. Sauté for 3 minutes or until the onions are becoming translucent. Add garlic and sauté for 1 minute. Add white wine or vermouth and cook, scraping the bottom, until most of the liquid is absorbed.
Turn off the Sauté function and add the rice, stock, and a healthy pinch of salt. Secure the lid and cook for 25 minutes at high pressure and use a natural release.
While the rice is cooking, prepare your mix-ins. I have some ideas for you below.
Once the pressure has been released, remove the lid and add the butter and Parmesan. Stir vigorously for a few minutes until the rice is creamy. Add your mix-ins and stir. Serve topped with a little more Parmesan and perhaps a chopped fresh herb.
Mix-ins (mix and match!)
- 1-2 links of high-quality sausage, cooked through and broken up or sliced
- Sautéd chopped fresh spinach
- Sautéd mushrooms with thyme
- Roasted butternut squash and fresh sage
- Roasted or sautéd asparagus and lemon
- Broiled shrimp
- Fresh, lightly cooked green peas