Risotto with Cookeo Recipe

Ingredients

• 1 cup Arborio rice
• 3 cups chicken or vegetable broth
• 1/4 cup white wine
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp. butter
• 1 tbsp. olive oil
• Salt and pepper, to taste

Instructions

1. Turn on the Cookeo, select the “Saute” function, and add the olive oil.
2. Saute the chopped onions and minced garlic until the onions are soft and translucent, but not browned (about 2-3 minutes).
3. Add the Arborio rice to the Cookeo and saute for another minute, stirring constantly.
4. Next, pour in the white wine and stir until it is completely absorbed by the rice.
5. Then, add the chicken or vegetable broth to the Cookeo and give everything a good stir.
6. Lock the lid in place, select the “Pressure Cook” function, and set the timer for 6 minutes. Make sure the valve is set to “Sealing”.
7. Once the timer goes off, use the quick-release method to release the pressure. Then, unlock the lid and select the “Saute” function once again.
8. Stir in the grated Parmesan cheese, butter, salt, and pepper until everything is well combined.
9. Let the risotto cook for another 2-3 minutes on the “Saute” function, stirring frequently, until it reaches your desired consistency.
10. Serve hot and enjoy!

Verdict and Serving Suggestions

This risotto recipe made with Cookeo is incredibly flavorful and creamy. The Arborio rice cooks perfectly in the pressure cooker, delivering a velvety texture that’s satisfying to the taste buds. It’s a comforting dish that can be enjoyed as a main course or as a side dish with chicken or fish. You can also add your favorite ingredients to customize the recipe to your liking, such as shrimp, mushrooms, or asparagus.