Pressure Cooker Risotto with Edamame. Italian-Japanese fusion, with creamy risotto and crunchy edamame.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely minced
- ½ teaspoon fine sea salt
- 2 cups Arborio rice (or Carnaroli or Vialone Nano)
- ½ cup dry white wine
- 4 cups chicken broth (homemade or store-bought low sodium)
- 1 teaspoon fine sea 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)
- 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 ½ teaspoon salt, and sauté 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, about 3 minutes.
- Pressure Cook the risotto for 5 minutes with a Quick Release: Stir in the chicken stock and 1 teaspoon 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 and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Asian/Italian Fusion
Keywords: Pressure Cooker Risotto with Edamame, Instant Pot Risotto with Edamame,