Pressure Cooker Pesto Risotto with Sun-dried Tomatoes
This makes an excellent side dish with any meal. It’s homey, warm, simple, and packed with flavor. Cook the risotto while you’re cooking the rest of your meal; let the pressure cooker do the work for you. Super-convenient!
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.
Notes
You may not need any additional salt. Taste the final risotto before adding any additional salt. Freshly-cracked pepper is welcome!
Do not substitute another rice for the arborio. You need the starches to create this creamy, delicious dish. Arborio rice will retain its texture through pressure cooking.
My pressure cooker is a stovetop Zazor. This recipe should work in an Instant Pot.
Nutrition chart was calculated with 1 teaspoon kosher salt and ½ teaspoon black pepper. Feel free to calculate your own ingredients if necessary.
Nutrition Facts
Pressure Cooker Pesto Risotto with Sun-dried Tomatoes
Amount per Serving
Calories
503.68
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4.37
g
27
%
Trans Fat
0.04
g
Polyunsaturated Fat
7.39
g
Monounsaturated Fat
9.9
g
Cholesterol
12.45
mg
4
%
Sodium
691
mg
30
%
Potassium
1289.01
mg
37
%
Carbohydrates
60.26
g
20
%
Fiber
4.62
g
19
%
Sugar
13.68
g
15
%
Protein
16.2
g
32
%
Vitamin C
21.13
mg
26
%
Calcium
284.12
mg
28
%
Iron
4.26
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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