White Wine Risotto from Pressure Cooker
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cup risotto rice
- 1 dash oil
- 1 large onion (s)
- 3 cubes meat stock, or spoons stock powder
- 3 cup / s white wine
- 3 cup water
- 150 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Fry the rice with plenty of oil in a pressure cooker until translucent and deglaze with white wine. Add the stock cubes, the peeled onion and water. Stir well until the cubes are dissolved and everything simmered nicely. Close the pressure cooker and let it cook for 10 minutes from the 2nd ring.
- Let off the steam and remove the onion (delicious as a side dish!) Add the parmesan. Let it steep for another 5 minutes.
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