Seasonal Fresh Fruit Risotto Pressure Cooker Recipe

  • Comments Off on Seasonal Fresh Fruit Risotto Pressure Cooker Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Fruit

Recently Viewed

Fruit Dip
Bisquick
Fruit Cake Recipe
Eggless Cake Recipe
Bacon Wrapped Scallops
Bacon Wrapped Chicken Breast

Seasonal Fresh Fruit Risotto Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

  • 2 tablespoons unsalted butter
  • 1 cup medium- or short-grain rice (Arborio or Vialone Nano)
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 cup whole milk
  • ¼ cup sugar
  • grated zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups fresh berries (strawberries, blueberries, blackberries, or combination), sliced peaches, sliced mango, tangerine sections, pineapple chunks, and/or sliced banana (use all of one fruit or a combination)

Method

  1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, melt the butter over medium heat
  2. Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
  3. Add the coconut milk, milk, sugar, lemon zest, and vanilla
  4. Bring to a boil and stir
  5. Cover and lock the lid in place
  6. Place a heat diffuser on the burner and the pressure cooker on the diffuser
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 7 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Natural Release method; let stand for 15 minutes
  12. At time, if the pressure is not all released, open the valve
  13. Let the risotto cool slightly before adding the fruit; you want it to retain its shape
  14. Replace the cover and let stand a few minutes to thicken and set up
  15. Spoon out the rice with an oversized spoon to serving bowls to serve warm, or chill and serve cold with whipped cream
  16. Make the risotto exactly as directed using the same amount of IQF (individually quick frozen) fruit-no need to thaw
  17. Add the fruit as soon as you open the cooker, then cover and let stand as directed in Step 4

Full List of Fruit Recipes
Full List of Risotto Recipes

Creme Brulee:
Lightly butter six ramekins Place the fruit in the ramekins, dividing it evenly amongst them Place the egg yolks in a bowl with the caster sugar Split the vanilla pod Continue Reading →

Fruit Cake:
Put the dry ingredients into a mixing bowl - flour, sugar, baking powder and butter (treat butter as 'dry' for our purposes) Mix until you have an even sandy consistency Continue Reading →

Comments are closed.