Breakfast Risotto with Apples and Dried Cranberries Pressure Cooker Recipe

Breakfast Risotto With Apples And Dried Cranberries Pressure Cooker Recipe

Ingredients

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

• 2 tablespoons butter
• 1½ cups Arborio or Vialone Nano medium-grain rice
• grated zest of 1 orange.
• 2 tart large apples, peeled, cored, and chopped
• 1 teaspoon ground cinnamon
• ½ cup firmly packed light brown sugar
• 1 cup unsweetened apple juice or apple cider
• 3 cups whole milk (can be part half-and-half)
• 2/3 cup dried cranberries
• plain Greek yogurt, for serving.
• milk or half-and-half, for serving.
• slivered almonds, for serving.

Method

1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker over medium heat, melt the butter
2. Add the rice and stir for 1 minute to evenly coat the grains
3. Add the orange zest, apples, cinnamon, apple juice, and milk
4. Bring to a boil and stir
5. Close and lock the lid
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 at HIGH pressure
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 7 minutes
12. At time, if the pressure is not all released, open the valve and use Quick Release
13. Stir in the cranberries, which will plump in the hot cereal
14. Serve in bowls with a spoonful of plain Greek yogurt and sprinkled with slivered almonds, if desired
15. If you like your cereal soupy, pour over some milk or half-and-half at eating time

Full List of Rice Recipes
Full List of Breakfast Recipes