My kids have very…um…interesting tastes. They’re picky eaters, but in strange ways. Nothing will explain better than this recipe.
My plan was to make risi e bisi – Venetian rice and peas, a variation on risotto.
I asked the kids – are you OK if I mix peas into the rice? Their reaction?
“Eeeewww!”
Then I asked: What about edamame? They eyed me suspiciously, then two out of three agreed to try it.
Peas are too much. But edamame? Sure, they’ll eat soybeans. As I’ve said before, my kids are picky eaters…but, they’re picky eaters across a lot of cultures.
This is where I put my “no pressure cooker, no worries” disclaimer. Not today. I’m sure there are Italian grandmothers itching to rap me on the knuckles with a wooden spoon for saying this, but…this is one case where you are much better off using a pressure cooker. Traditional risotto? Thirty minutes of stirring, adding stock a ladle at a time, waiting for the rice to absorb it before adding the next ladle…forget it. PC all the way.
Recipe: Pressure Cooker Risotto with Edamame
Adapted From: Lorna Sass Pressure Perfect
Pressure Cooker Risotto with Edamame
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 cups of risotto 1x
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely minced
- 1/2 teaspoon kosher salt
- 2 cups short grain rice (Arborio or Carnaroli are traditional)
- 1/2 cup dry white wine
- 4 cups chicken stock (preferably homemade)
- 2 teaspoons kosher salt (if using homemade stock)
- 2 tablespoons butter, cut into rough 1/2 inch cubes
- 1 cup shelled edamame, thawed (run water over them for a few minutes to thaw)
Instructions
- Sauté the aromatics: Heat the olive oil and butter in the pressure cooker pot over medium-high heat until the butter melts. Add the onion and 1/2 teaspoon salt, and saute until the onion is softened, about five minutes.
- Sauté the rice: Stir the rice into the onions until it is coated with the oil and butter. Cook the rice, stirring occasionally, until it turns a pearly white color, about four minutes. Add the white wine, stir, and cook until the wine is absorbed by the rice.
- Pressure Cook the risotto for 5 minutes with a Quick Release: Stir in the chicken stock and 1 teaspoon kosher salt. Lock the lid on the pressure cooker and cook at high pressure for 5 minutes in an Instant Pot, electric PC, or stovetop PC. Quick release the pressure and carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Stir in butter and edamame: Add the butter to the rice and stir until it melts. Stir in the edamame, then cover the pot and let stand five minutes to heat the edamame through. Serve.
Equipment
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Notes
- If you want a traditional risotto, substitute shredded Parmesan for the butter, and frozen, thawed peas for the edamame.
- In the end, only one of the kids was willing to try the risotto. The other one asked if we could separate the two, so they could eat them individually. He then happily munched on the bowl of leftover edamame. Questions I wish I asked before serving…
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Asian/Italian Fusion
Keywords: Pressure Cooker Risotto with Edamame, Instant Pot Risotto with Edamame,
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Pressure Cooker Risotto with Goat Cheese
Pressure Cooker Macaroni and Cheese
Pressure Cooker Osso Bucco
My other pressure cooker recipes
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I’m borrowing my daughter’s 3 quart instant pot to see if I want to get one. How would I adjust the cooking time if I cut the recipe in half? It’s just my husband and I, so no need to cook 2 cups of rice. Thanks!
Same cooking time, cut the ingredients in half.
I want to cook frozen edamame along with everything else because I want them to be softer. Is that possible?
Sure, you can try it – I’m worried they’ll be completely blown out, but if they go in frozen, maybe not?
I do it and they remain whole, soft and yummy.
I’d love to do a saffron seafood risotto in the pressure cooker. How would I go about it without overcooking the seafood? I don’t eat cheese so would have to work around it.
Add the seafood to the risotto after pressure cooking – it will take 3 minutes or so to cook. And, use shrimp stock or seafood stock if you can, or a 50/50 mix of water and clam juice.
Beautiful, beautiful, beautiful. This weekend I’m making this along with your pan roasted chicken, since it’s too wet outside for the grill.
I can’t say about barley or jam…haven’t cooks them straight up in the cooker…but rice came out fine in the stainless pot.
Mike, I have an electric pressure cooker with a non-stick surface, but I’m curious for those who have the stainless steel pot like you do, do you have any problems with dishes like rice, jam, barley, etc. sticking to the bottom of the pot? (Was just curious.)
Since cheese is less dense than butter, I’d use a quarter cup to a half a cup of cheese, depending on how cheesy you want it to be. (I’d go with 1/4 cup myself.)