Pressure Cooker Recipes - Vegetable Risotto

If you are looking for a tasty meal that will not take too much effort to prepare and will not burn a hole in your wallet in these hard days of recession, most of the pressure cooker recipes are perfectly suitable. For today, let's make a delicious vegetable risotto.

Vegetable risotto is also a healthy choice dish. Rice contains lots of minerals and vegetable provides you with needed vitamins.

For risotto it is ideal to use a stainless steel pressure cooker. By far the easiest and fastest way to do this.

Using a pressure cooker is generally healthy because your food cannot get burned and keeps it's natural juices.

Ingredients Needed For Vegetable Risotto Made in a Pressure Cooker:

4 tablespoons of olive oil

1 smaller diced onion

3 cloves of garlic, sliced

1 smaller parsley

1 medium carrot

1/2 of medium broccoli, stems peeled, cut at small pieces

1 1/2 cup of long-grain brown rice (or other type of rice if you prefer it)

1/2 teaspoon of sea salt

1/4 teaspoon of white pepper

2 bay leaves

1 teaspoon of dried leaf thyme

3 1/2 cups vegetable broth

2 tablespoons fresh lemon juice

First of all, before you start heating up your pans and pots, get ready your chopping board and knife. I am saying that because chopping ingredients is basically the only "real" work you will have to do to make the vegetable risotto.

For risotto it is better to cut the ingredients to smaller pieces. The risotto then becomes more compact.

Once you have cut everything, heat the oil in a pressure cooker. Add onion, garlic, parsley, and carrot and saute in hot oil no longer then 2 minutes.

Add rice - raw (washed) rice, salt, pepper, bay leaves and thyme. Stir and boil for just 1 minute. Only then add the vegetable broth and lemon juice. Put the lid on the pressure cooker securely.

Over a high heat, develop steam to high pressure - right after, reduce the heat to maintain the pressure. Then cook 15 minutes. When done, release the pressure in according to your pressure cooker manual directions and then take the lid off.

It is best to eat the vegetable risotto immediately after it has been made. Sprinkle with fresh parsley or sesame seeds. Yummy!

Enjoy your meal!