Pressure cooker pumpkin and radicchio risotto
A simple recipe made in the pressure cooker. Ideal if you do not have too much time to cook but still want to enjoy a hearty meal.
Ingredients
- 200 gr fresh pumpkin or 120gr pumpkin puree
- 200 gr of fresh radicchio
- 2 cups/320gr of rice I usually use semi-brown rice
- 4 cups of water or stock if you use semi brown or brown rice check the directions on the package usually it's three cups of water per 1 cup of rice
- 1 garlic clove crushed
- 15 gr butter
- grated cheese to taste
- salt chili pepper or pepper to taste
- How to make pressure cooker risotto
Instructions
- Turn on the heat to medium and put the pumpkins cut into cubes in the pot, you can add a bit of water to avoid burning. Add the garlic and chili pepper and cook for a few seconds. If you use pumpkin puree add the puree, garlic and chili pepper all at once.
- If you want to add the sausage, add it the hot pan before the pumpkin and let it release some fat that will help in cooking the pumpkin.
- Add the rice, stir for a second to mix and then add the water or stock. Season with salt and close the lid.
- As soon as it reaches the pressure, reduce the flame to low and cook for half the time indicated on the rice package. My semi-brown rice cooks in 9 minutes usually.
- When the time is passed, release the pressure from the cooker, open the lid and add the chopped radicchio. Mix well then add the butter and cheese. If you want some extra tanginess add the cottage cheese or sour cream to the risotto at this point.
- Let it sit for one minute with the lid on and it's done.
