Red Wine Risotto With Chorizo - 2-Qt. Pressure Cook

Name: Red Wine Risotto With Chorizo - 2-Qt. Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small white onion, minced; 1 cup chorizo sausage, minced (sweet chorizo, not spicy); 1 tablespoon olive oil; 3/4 cup carnaroli rice or 3/4 cup arborio rice; 1 cup dry red wine; 2 cups warm chicken stock; 1 cup parmigiano-reggiano cheese, grated (100 g); 2 tablespoons butter; 1 1 cup fresh peas, picked over and rinsed and drained or 1 cup canned peas, rinsed and drained; salt, to taste; fresh ground black pepper, to taste

Servings: persons

1 small white onion, minced
1 cup chorizo sausage, minced (sweet chorizo, not spicy)
1 tablespoon olive oil
3/4 cup carnaroli rice or 3/4 cup arborio rice
1 cup dry red wine
2 cups warm chicken stock
1 cup parmigiano-reggiano cheese, grated (100 g)
2 tablespoons butter
1 1 cup fresh peas, picked over and rinsed and drained or 1 cup canned peas, rinsed and drained
salt, to taste
fresh ground black pepper, to taste

1
Over medium heat, render chorizo in pressure cooker. Remove chorizo but leave fat.
2
Add olive oil and onions. Cook until the onions become translucent.
3
Add the rice and stir for 3-4 minutes.
4
Add the wine and cook until reduced. Add the stock.
5
Secure the lid. Bring to high pressure, and turn heat to medium (or possibly lower) to stabilize at lowest temperature at which high pressure is maintained. From moment that high pressure was reached, cook for 5 minutes. Refer to your pressure cooker manual to check advised cooking times.
6
Remove from heat. For Fagor, release pressure using cold water method. For other pressure cookers, follow recommended method for quick pressure release.
7
Remove lid. Mix in the butter, cheese, peas, (herbs if any) and chorizo. Mix for a minute and season with salt and pepper to taste.

546

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 11 ingredients. The key ingredients include: 1 small white onion, minced, 1 cup chorizo sausage, minced (sweet chorizo, not spicy), 1 tablespoon olive oil, 3/4 cup carnaroli rice or 3/4 cup arborio rice, and more.

Yes, Red Wine Risotto With Chorizo - 2-Qt. Pressure Cooker falls under the Meat & Poultry 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!

Red Wine Risotto With Chorizo - 2-Qt. Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions