Pressure Cooker Risotto

I haven't mentioned lately how much I love my pressure cooker, so I thought I would just mention that again. Thankfully, I bought the 4qt and 8qt Fagor set (same lid, different bottoms). The 4qt is ideal for making risotto.

Pressure Cooker Risotto (No stirring!)

1T olive oil
1 onion, minced
2 clove garlic, minced
1 c aborrio rice
1 c white wine
1 c butternut squash, grated
2 c chicken stock
6 oz spinach
2T lemon juice
salt/pepper
Parmesan cheese

Saute onion and salt in olive oil until translucent. Add garlic and cook until fragrant. Add rice and stir until slightly toasted. Add wine. Cook until wine is almost gone, stirring. Add squash and chicken stock and close pressure cooker. Cook under pressure 10 minutes. Quick release the pressure cooker. Stir in spinach and lemon juice until spinach wilts. Top with Parmesan cheese.

Once you make pressure cooker risotto you will wonder why you ever thought stirring it was a good idea. It comes out just as creamy as the stir until your arm falls off risotto.

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