#risottorecipe

TRUFFLE AND SEAFOOD RISOTTO - low-fat and low-calorie amazing risotto with truffle carpaccio and grilled seafood and langoustine

Method:

Lemon and herb risotto.

Creamy vegetarian risotto packed with flavorful veggies for the perfect cozy dinner night.

A creamy and flavorful risotto with the sweetness of butternut squash, perfect for a cozy fall evening. The pressure cooker makes it quick and easy!

Ingredients: 1 cup Arborio rice. 2 cups butternut squash, diced. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup dry white wine. 1/2 cup Parmesan cheese, grated. 2 tablespoons olive oil. 1 teaspoon thyme, chopped. Salt and pepper to taste.

Instructions: Set the pressure cooker to saut mode and heat olive oil. Add onions and garlic, saut until softened. Stir in Arborio rice and cook until lightly toasted. Pour in white wine, stirring until mostly evaporated. Add butternut squash, thyme, salt, and pepper. Mix well. Pour in vegetable broth and lock the lid of the pressure cooker. Cook on high pressure for 6 minutes. Quick release pressure and open the lid carefully. Stir in Parmesan cheese until creamy and smooth. Serve hot, garnished with additional thyme and Parmesan. Enjoy your comforting Butternut Squash Risotto!

Prep Time: 15 minutes

Cook Time: 15 minutes

This creamy Instant Pot risotto is the perfect weeknight dinner that's made even more delicious with a quick finish in the Air Fryer. It's rich, flavorful, and oh-so-comforting.

Ingredients: 1 cup Arborio rice. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 4 cups chicken or vegetable broth. 1/2 cup dry white wine optional. 1/2 cup grated Parmesan cheese. 1/4 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: For 5 minutes, heat up your Air Fryer by setting it to 370F 180C. Pick the "Saut" setting on the Instant Pot and add the olive oil. Add the garlic and onion that have been chopped up. Saut for two to three minutes, until the onions are clear. Add the Arborio rice and stir it in. Cook for two more minutes, stirring often. You can add dry white wine now if you want to. Stir it in for about one to two minutes, or until it's mostly absorbed. Stir the chicken or vegetable broth around in the Instant Pot after adding it. Put the lid on the Instant Pot and set it to "Manual" or "Pressure Cook." For 6 minutes, let the pressure build up. Do a quick release of the pressure when the cooking cycle is over. Put the lid back on the Instant Pot and add the heavy cream and grated Parmesan cheese. Stir the risotto until it is smooth and creamy. Add pepper and salt to taste. Move the creamy risotto to a pan or tray that can go in the Air Fryer. Heat the Air Fryer to 370F 180C and put the pan inside. Cook for 5 to 7 minutes, or until the top is golden and slightly crispy. Add fresh parsley on top and serve hot. Have fun with your smooth Instant Pot risotto!

Prep Time: 15 minutes

Cook Time: 25 minutes