Pressure Cooker Caramelized Onion Risotto is rich, creamy, vegetarian, and cooks in under 10 minutes.
It’s such a gloomster day here in Austin. We got “iced in”, meaning that there were a couple of patches of ice throughout the city… ha! It wasn’t much in the eyes of this Ex-Minnesotan, but it caused enough ruckus here for all of the schools to get cancelled along with many workplaces and even public places like our YMCA and Half Price Books. But don’t worry, In and Out was still open and serving the 1 customer that ventured out onto the roads today…
It’s hard not to laugh at our fair weathered friends down here, but seeing as how I’ve already started complaining when the temperature goes below 70, I can see how I’ll be just like them in another year or two 😉
Two super exciting things about this risotto today. First, it’s dairy free, which is almost unheard of when making a risotto! It’s usually laden with cream and butter, but this recipe only uses veggie broth to create that signature creamy texture. The second awesome thing is that you’ll learn how to use your pressure cooker to make caramelized onions! You know those tasty morsels of gooey, jam-like goodness that you find on top of a burger, in onion dip, on a patty melt, etc..? They’re normally pretty time consuming (up to an hour!) to make on the stovetop, but in the pressure cooker can be done in 20 minutes. So, I started this risotto with a base of caramelized onions and the flavor is out of this world!
- Sauté onions in butter for 3-4 minutes in pressure cooker until they start to soften.
- Add veggie broth, lock lid, and set to high pressure for 5 minutes.
- When time is up, do a quick release then add arborio rice. Sauté for 2-3 minutes until rice starts to become translucent.
- Add remaining veggie broth, roasted red peppers, and salt.
- Lock lid and set to high pressure for 6 minutes.
- Do a quick release when time is up, stir in thyme, then serve immediately.