October 13th, 2013

spices, ginger, baking, cooking

Pressure cooker risotto

I've been skipping risotto recipes because I assumed they all had dairy, but this one is vegan and easy and DELICIOUS. (And gluten-free too!)

(recipe from Laura Washburn's The Pressure Cooker Cookbook)

2 Tbsp olive oil
1 small onion or large shallot, finely diced
1 large carrot, 1 cm dice
5 oz/140 g shiitake mushrooms, chopped
1.5 cups/300 g arborio or other risotto-suitable rice
3.25 cups/750 g broth
1 cup/140 g fresh or frozen peas

In the pressure cooker over high heat, cook oil, onion/shallot, carrot, and mushrooms until the mushroom liquid has cooked off and the vegetables have caramelized, about 10 minutes. Add rice and stir a lot to coat the rice with the oil. Let cook 1 minute. Pour in broth and cover. Pressurize and cook at high pressure for 4 minutes. Quick-release pressure. Add peas and heat 3–5 minutes, stirring frequently, until most of the remaining broth has been absorbed. Let sit, covered, 5–10 minutes. Add salt, pepper, and fresh parsley to taste. Makes three hefty servings. (To make a double batch, double the ingredients but use the same cooking time.)