Fennel-Tomato Risotto (In A Pressure Cooker!)

Name: Fennel-Tomato Risotto (In A Pressure Cooker!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups Risotto Rice (I used Carnarolli, but Arborio will work); 3 cups Chicken Broth (I used homemade); 1 onion; 1 fennel bulb (mediumish, but smaller or larger doesn't matter much); 1/4 cup white wine; 2 tablespoons butter; 1 tablespoon olive oil; 3 tablespoons tomato paste; 1/2 teaspoon thyme; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1/3 cup Parmesan cheese

Servings: persons

1.5 cups Risotto Rice (I used Carnarolli, but Arborio will work)
3 cups Chicken Broth (I used homemade)
1 onion
1 fennel bulb (mediumish, but smaller or larger doesn't matter much)
1/4 cup white wine
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons tomato paste
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup Parmesan cheese

1
Finely chop the onion and the fennel. Saute the onion in the butter for a few minutes, until softened. Add the fennel, and saute for another few minutes, until the fennel is also slightly softened. Transfer onion and fennel to a bowl.
2
Add the olive oil to the pan, and the rice. Toast the rice for a few minutes, until it starts to turn translucent around the edges, and until a few grains are turning golden.
3
Add the tomato paste and let it caramelize a little around the rice at the bottom of the pan. Then add the broth.
4
Cover the pressure cooker and bring up to pressure. Cook for 6 minutes, then quick release the pressure by running the pressure cooker under cool water in the sink. Open the lid and marvel in the creamy goodness. Then stir in the Parmesan cheese as well as an extra splash of chicken stock if needed to thin it out a little. Eat and sigh and let a crappy Monday fade away.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1.5 cups Risotto Rice (I used Carnarolli, but Arborio will work), 3 cups Chicken Broth (I used homemade), 1 onion, 1 fennel bulb (mediumish, but smaller or larger doesn't matter much), and more.

Yes, Fennel-Tomato Risotto (In A Pressure Cooker!) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!