← All recipes

Risotto with Tomatoes and Mozzarella (Pressure Cooked)

Risotto with Tomatoes and Mozzarella (Pressure Cooked) is built on Butter, Oil From Sun Dried Tomatoes, Onion, and Arborio Rice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1 1/2 cup
• 1/3 cup

Method (preview)

1. 1

   Heat the butter and oin in the cooker.

2. 2

   Saute the onion until soft but not brow n, about 2 minutes.

3. 3

   Stir in the rice, making sure to coat it thoroughly with t he fat.

4. 4

   Stir in 3 1/2 cups of the stock (watch for sputtering oil).

5. 5

   Lock the lid in place and over high het bring to high pressure. adjust the heat to main tain high pressure and cook for 6 minutes.

6. 6

   Reduce pressure with a quick releas e method.

7. 7

   Remove the lid, tilting it away from you to allow any excess steam t o escape.

8. 8

   Taste the rice, and if it’s not sufficiently cooked, add a bit more stock as yo u stir.

9. 9

   Cook over medium heat until the additional liquid has been absorbed an d the rice is desired consistency, another minute or two.

10. 10

    When the rice is rea dy, stir in the tomatoes and mozzarella, and add salt to taste.

11. 11

    Serve immediat ely.