Pressure Cooker Corn Risotto
Pressure Cooker Corn Risotto is a creamy, comforting dish that transforms your weeknight dinners into delightful experiences. Each bowl brims with sweet corn, aromatic garlic, and rich Parmesan cheese, creating an indulgent yet effortless meal. Perfect for cozy gatherings or quick family dinners, this risotto promises to impress with its luxurious texture and flavor. Get ready to savor every spoonful of this culinary masterpiece!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh corn kernels (or frozen)
- 4 cups low-sodium chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tbsp butter
Instructions
- Gather all ingredients for efficient cooking.
- In the pressure cooker on sauté mode, melt the butter and add the onion. Cook until translucent, then stir in the garlic for about one minute.
- Add Arborio rice and toast lightly for two minutes.
- Pour in the broth and corn kernels; stir to avoid clumping.
- Seal the lid and cook on high pressure for six minutes.
- Release pressure quickly, stir in Parmesan cheese and additional butter. Serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Customize by adding vegetables like peas or spinach for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of broth.