Pressure Cooker Risotto

Risotto is a marvelous Italian side dish of creamy rice.  What is truly wonderful about risotto is the creaminess isn't from cream.   The starch within Arborio rice (or medium grain rice) is released while it is cooked in chicken stock. That is what creates the rich creamy taste.  This recipe came about as a way to use left over steamed brown rice.  My method is by no means authentic to true Risotto and I didn't even use Arborio rice, so I'm sure my non-existent Italian grandmother is upset with me again.

 Look at how creamy it is.

Ingredients for this Recipe Are:

3 cups cooked Medium Grain Brown Rice (I use Nishiki Brown Rice, you can find out about it here)

4 cups water

3 tablespoons Better than Bouillon Chicken Flavor

4 cloves of Peeled Garlic

1 cup Shredded Parmesan Cheese

Place rice, water, bouillon and garlic in Pressure Cooker pot.

Set pressure cooker to high for 6 minutes.

 After the cooking time has ended and pressure is allowed to naturally release add 1/2 cup 
parmesan and stir.

Serve risotto, adding parmesan to individual servings.

Enjoy!

Pressure Cooker Risotto

Printable Recipe Found Here

3 cups cooked Medium Grain Brown Rice (I use Nishiki Brown Rice)

4 cups water

3 tablespoons Better than Bouillon Chicken Flavor

4 cloves of Peeled Garlic

1 cup Shredded Parmesan Cheese

Place rice, water, bouillon and garlic in Pressure Cooker pot.

Set pressure cooker to high for 6 minutes.

After the cooking time has ended and pressure is allowed to naturally release add 1/2 cup parmesan and stir.

Serve risotto, adding parmesan to individual servings.

Enjoy!