Pressure Cooker Pesto Risotto with Sun-dried Tomatoes
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Serves: 6
Risotto may be a bit intimidating. The traditional way to cook this dish takes time and focus. Lots of stirring and watching for the perfect texture. It is absolutely delicious, though. Very delicious. A side dish that is truly enjoyable.
I submitted a version of this recipe in Taste of Home’s “5-Ingredient or Less” contest and actually won 2nd place! I have yet to find it on their website, but believe me, when I do, I am announcing it. I’m super-excited to have won a recipe contest!
Using a pressure cooker cuts down the time and attention that the traditional method requires. Yes, I realize I may be breaking a cardinal law of risotto by cooking with this method, but there are times that I want a quick side dish that can cook by itself on the stovetop while my hands are busy preparing other dishes.
Pressure Cooker Pesto Risotto with Sun-dried Tomatoes sounds like a mouthful, and it sure is. It took many tries to figure out the amount of rice to liquid.
The type of rice you use for risotto does matter. Look for “Arborio” rice in your grocery store. Arborio rice is a short-grain rice that is high in starch, which creates this creamy, slightly chewy texture that is a classic risotto that we all love.
Valencia rice is also a short-grain rice. I use this rice for my Cardamom Rice Pudding. It could be substituted for Arborio. However, Carnaroli rice is the “king” of risotto rice. Check out my recipe here for Risotto Alla Milanese.
Please, please, please, use a flavorful chicken stock. Homemade is best unless you can get your hands on a very good quality box. Your risotto will absorb the stock so it must taste good. Be sure to taste your stock before you lock your lid into place. Add salt as needed before it’s too late. Adding salt to the finished dish will not produce quite as amazing results as allowing the rice to soak up a delicious stock. If you purchase your stock, I suggest a low-sodium because your pesto and Parmesan cheese all have sodium, so it will be easier to control your saltiness to your final risotto.
I have an easy, flavorful homemade Pesto recipe that is perfect for this risotto. The addition of sun-dried tomatoes is a perfect flavor pairing in this creamy risotto dish.
Check out my Pesto Risotto with Marinated Chicken recipe and Risotto Alla Milanese.
Homemade Pesto Sauce recipe here!
Enjoy!
Pressure Cooker Pesto Risotto with Sun-dried Tomatoes
Equipment
- 1 Pressure Cooker
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, small-diced
- 1 1/2 cups arborio rice, rinsed
- 1 quart chicken stock, homemade or store-bought, low-sodium
- 1 cup Parmesan cheese, shredded, divided
- 7 ounces pesto, homemade or store-bought
- 7 ounces oil packed sun-dried tomatoes, julienne cut, drained well
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
- Heat the oil over medium heat in a 6-quart (or larger) pressure cooker/Instant pot.
- Add the shallots, stirring often, for 1 minute.
- Add the rice and stir. Stir often, until it smells fragrant and turning opaque, about 3 to 5 minutes. If the rice or shallots are beginning to brown, turn the heat to low.
- Add the stock and stir well.
- Turn the heat to high and lock the lid onto the pressure cooker/Instant pot. Turn the valve to high pressure.
- When the cooker comes to pressure, set a timer for 7 minutes. Once the time is up, remove the cooker from the heat (if using a stovetop pressure cooker) and turn the valve to quick-release the pressure.
- Once the indicator says it is safe to open, remove the lid tilting it away from you for safety.
- Stir the cooked rice.
- Add ¾ cup of the Parmesan cheese and stir until it is completely melted.
- Add the pesto and sun-dried tomatoes; stir well. Taste for seasonings and adjust as desired.
- Pour into individual servings bowls or into a large serving bowl.
- Sprinkle the remaining ¼ cup Parmesan on top and serve warm.
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