Creamy Tomato Risotto with Chives

creamy risotto.jpg

Yields 3-4 servings

Prep Time: 5 minutes

Cook Time: 14 minutes

 

Ingredients

  • 1 tin (14.5 ounces) chopped tomatoes
  • 1 cup vegetable stock
  • 1 tablespoon tomato purée or tomato paste
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, peeled & crushed
  • 1 cup Arborio rice
  • ½ cup white wine
  • ½ cup heavy cream
  • ¼ cup Parmesan, grated (or other cheese if you prefer)
  • Salt & pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker and adjust temperature to 320°F for 30 minutes.
  2. ADD olive oil and sauté onions for 4 minutes.
  3. MIX in rice and tomato paste and sauté for 2 minutes.
  4. DEGLAZE the pot with white wine and let the alcohol boil off for 2 minutes.
  5. ADD in the can of chopped tomatoes and vegetable stock. Mix well.
  6. SECURE THE LID, making sure the pressure release valve is in the locked position. Select Rice and Adjust cooking time to 6 minutes on pressure level 6.
  7. QUICK RELEASE and open the lid.
  8. ADD in 1/2 cup heavy cream, and 1/2 cup of grated Parmesan cheese.
  9. SEASON with salt and pepper to taste, then serve.