Food Reviews

Recipe No.24 Pressure Cooker Tomato & Basil Risotto*

One of my favourite things about the colder weather, is eating so much comfort food! I’m not talking about roast dinners (although I won’t say no to one of those) for me it’s soup, casseroles and my favourite, risotto. My mother could never be bothered to make risotto when I was a kid, in fact I taught myself to make it while I was at university and since it has been a staple in the older months. Plus it’s something I can guarantee Little Miss will eat. Making risotto is a lot of work, a lot of patience and stirring goes along with it. But I have finally found the answer for a quick and delicious risotto that requires no continuous stirring.. the answer? A pressure cooker! 
My particular pressure cooker* comes from Tower Housewares which are some fabulous people that make all sorts of kitchenware. I love being in my kitchen and I love having a new gadget to play with an experiment with dishes. I have never ever used a pressure cooker before. When it first arrived and I was reading the instructions, I admit I was a little scared, it sounded a lot more complicated than I thought. Thankfully, I soon got going with it and it wasn’t actually as intimidating as I thought it would be.
My first dish is a Tomato and Basil risotto. The recipe originally comes from Sunrise Care Homes who’s chefs provide delicious nutritional meals for the elderly but they can be enjoyed by everyone. I decided to give the recipe a try but in my pressure cooker as pressure cookers are known to cut the cooking time but still retain the goodness and taste. 


Ingredients
(makes enough for four, but I divided the recipe by two for LM and I)
20g Butter
3 Tomatoes
2 Shallots
1 Garlic Clove
110g Risotto Rice
200ml Vegetable Stock
20ml Double Cream
Basil
Fresh Goats Cheese
Salt & Pepper to taste 
  1. Chop the tomatoes, shallots and garlic.
  2. Into the pressure cooker put the rice, butter, salt, pepper and basil followed by the garlic, tomato and shallots. 
  3. Make up the stock (if you need to) and pour into the pressure cooker. Give it all a good mix before putting on the lid. 
  4. Cook on the hob (if you have a traditional pressure cooker) for 8 minutes.
  5. Remove the lid carefully, ensure all pressure has been relieved before you do this. Give the risotto a good stir before pouring in the cream. Stir again. 
  6. Dish up then sprinkle over the goats cheese. 
  7. Serve with additional salt and pepper to taste. 

There you go, the most ridiculous easy and amazingly tasty pressure cooker risotto. This is great if you really hate the stirring that goes along with cooking risotto. Once the lid is one you have those 8 minutes to wash up and lay the table. Although the pressure cooker did make the risotto a little looser than I usually make it was so full of flavour and delicious I really didn’t mind.

What other recipes do you recommend for pressure cooker meals?

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