INSTANT POT CARROT-SAFFRON RISOTTO
An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.
Provided by Samantha Seneviratne
Categories dinner, grains and rice, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
- Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
- Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
- When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
kajanthini kathirithamby
[email protected]Meh.
Amaya Evans
[email protected]This was my first time making risotto, and it turned out great! The instant pot made it so easy, and the recipe was very clear. I'll definitely be making this again.
Ola Richie
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. The saffron and carrots give it such a unique and delicious flavor. It's also a great way to use up leftover rice.
Vijitha Rajakaruna
[email protected]This risotto is the perfect comfort food. It's creamy, flavorful, and so satisfying. I love serving it with a glass of white wine.
Azharazhar Azharazhar
[email protected]This recipe was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Ahmad Farsi
[email protected]I love the vibrant color of this risotto! The carrots and saffron give it such a beautiful hue. The flavor is also amazing. I highly recommend this recipe.
Tiffany Wilson
[email protected]This was my first time making risotto, and it was a success! The instant pot made it so easy, and the recipe was very clear. The risotto turned out creamy and flavorful. I'll definitely be making this again.
Gulzaib Khan
[email protected]I'm not a huge fan of risotto, but this recipe was surprisingly good! The saffron and carrots added a lot of flavor, and the texture was perfect. I'll definitely be making this again.
Eric Beavers
[email protected]Meh.
Zubair Rajput
[email protected]This recipe was a lifesaver! I was short on time, but I still wanted to make something special for dinner. The instant pot made it possible, and the risotto turned out perfectly. Thanks!
Aanand mehra mehra
[email protected]I've made this risotto several times now, and it's always a hit! I love the vibrant color and the subtle sweetness from the carrots. It's also a great way to use up leftover rice.
Sadam sid
[email protected]Not a fan of this recipe. The risotto was too mushy, and the flavors were bland. I think I'll stick to my usual risotto recipe.
M akram Jutt
[email protected]I tried this recipe last night, and it turned out great! I used arborio rice instead of carnaroli, and it still came out perfectly. The saffron added a beautiful color and flavor to the dish. Will definitely make it again!
Sujan Mukhiya
[email protected]This saffron carrot risotto was an absolute delight! The instant pot made it so easy to achieve the perfect texture, and the flavors were absolutely divine. I added a bit of extra Parmesan cheese and some fresh thyme, and it took the dish to the next