Brown Carnaroli Risotto with Zucchini Arugula and Peas Pressure Cooker Recipe

Recipe Category: Rice


Brown Carnaroli Risotto With Zucchini Arugula And Peas Pressure Cooker Recipe


SERVES 3 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure

  • 4 tablespoons olive oil
  • ¼ cup finely chopped shallots or white onion
  • 1½ cups Brown Carnaroli rice
  • 3½ cups low-sodium chicken or vegetable broth
  • 3 cups water
  • 1 large or 2 medium zucchini (10 to 12 ounces), cut into ½-inch dice
  • 1 cup frozen petite peas, thawed
  • 1 (½-pound) bunch arugula, large stems discarded and leaves coarsely chopped
  • salt and freshly ground black pepper.
  • 2 tablespoons butter
  • ¾ to 1 cup freshly grated Parmesan cheese, to taste


  1. In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat 2 tablespoons of the oil over medium heat until hot
  2. Add the shallots and cook, stirring a few times, until softened, about 2 minute
  3. Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
  4. Add 3 cups of the broth and the water
  5. Close and lock the lid
  6. If you like, 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 22 minutes
  10. Meanwhile, in a large skillet, heat the remaining 2 tablespoons over medium-high heat
  11. Add the zucchini and cook until just tender, about 2 minutes, stirring constantly
  12. Add the peas and arugula and cook until the arugula is wilted, about 1 minute
  13. Add the remaining ½ cup broth, season to taste with salt and pepper and bring to a simmer
  14. Remove from the heat and set aside until the risotto is done
  15. Remove the pot from the heat
  16. Open the cooker with the Quick Release method
  17. Be careful of the steam as you remove the lid
  18. Stir in the butter
  19. Replace the cover and let stand a few minutes to thicken and set up
  20. Stir the vegetables and their liquid into the risotto and heat, uncovered, over medium heat until the rice is creamy, about 1 minute
  21. Season the risotto with salt and pepper to taste
  22. Spoon the risotto into shallow bowls and serve with the Parmesan on the side for sprinkling

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