Go Back
–+ servings
Print Recipe
No ratings yet

Multi Cooker 15 Minute Spring Risotto

If you have dreams of enjoying creamy, delicious risotto but without any of the hassle, this Multi Cooker 15 Minute Spring Risotto is your new dream come true! 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 566kcal
Author: Catherine McCord

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 teaspoon salt
  • 2 cups Arborio rice, rinsed in a strainer
  • 1/2 cup dry white wine (Pinot Grigio works great)
  • 4 cups (or 32 ounce box) low sodium chicken broth (you can also use vegetable stock)
  • 3/4 cup freshly grated parmesan cheese, divided
  • 1 cup frozen peas, defrosted
  • freshly ground pepper, to taste
  • 2 tablespoons chives, finely chopped

Instructions

  • Turn Pampered Chef Multi Cooker knob to sear setting and press to select. Turn the wheel to the time clock setting for 5 minutes and press select. Turn the blinking thermometer to medium and press and hold to start the cooking cycle. 
  • Add the olive oil and butter to the Multi Cooker and allow the butter to melt as it preheats. Add the onions and salt and sauté, stirring occasionally for 3 minutes or until the onions start to turn translucent. 
  • Add the rice and stir to evenly coat each grain with the butter mixture. 
  • Pour in the wine and stir allowing the rice to absorb the liquid, about 2 minutes.
  • Pour in the chicken broth, cover and lock the top and turn the wheel to the custom setting and the wheel to 10 minutes and press the knob to start. 
  • Press the step release button on the top of the PC Multi Cooker and when all of steam is released, about 1 minute, unlock the lid. 
  • Stir in the peas, 1/2 cup parmesan cheese and pepper.
  • Divide risotto between bowls and top with chives and additional parmesan cheese to taste. 

Notes

  1. Make sure to have all ingredients prepped to make cooking even faster
  2. You can use a wide array of spring vegetables in this risotto. Here’s how to do it:
    • 1 cup chopped raw asparagus to add in step 7.
    • 1 cup sliced white, shiitake or baby portobello mushrooms in step 2 with the onions.
    • 1 cup thinly sliced leeks (the white and light green part only) in step 2.

Nutrition

Calories: 566kcal | Carbohydrates: 92g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 877mg | Potassium: 454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 17mg | Calcium: 143mg | Iron: 5mg