Pressure-Cooker Tomato and Saffron Risotto with Toasted Pine Nuts

Tuesday, October 30, 2018
Pressure-Cooker Tomato and Saffron Risotto with Toasted Pine Nuts

As I mentioned in my previous post, Crock-Pot have challenged me to celebrate Crocktober for the whole month of October, to help us all put our feet up, enjoy that extra hour in bed and get more quality time with loved ones.

As part of this challenge, this weekend I made risotto in about 15 minutes! And wow, was it good! Risotto is usually a serious labour of love, having to stand at the stove stirring constantly and making sure each little bit of liquid is evaporated before you can add the next. It’s tedious and I rarely get around to making it because I rarely have the time for that! I’m always looking for ways to make amazing meals that sort of make themselves, so I can go off and do other things or get dinner on the table quickly whilst I rush to set the table because I forgot I invited guests over for dinner!

It’s safe to say, I made a total crowd pleaser. Well, the crowd was really just my husband and I, but I would proudly serve this again for a group of four or six.

The secret is my new toy and secret Crocktober kitchen weapon. The Crock-pot Express Multi-Cooker. It has 12 one-touch cooking settings, including the star of this show, the pressure-cooker setting. I was sceptical at first so I thought I’d try out one of the trickier dishes I find to make: so risotto it was. I pressed the ‘Risotto’ button with eye-brows raised and at the end of it, felt like I’d hit the jackpot! It feels a little bit like cheating, but I am totally okay with that. I am so excited to pressure-cook everything! It cooks things up to 70% faster and it is changing my life! And the best part is the absolute lack of dishes to do! The machine has an inner pot that wipes and rinses out so easily and fits into my dishwasher with total ease.

If you hadn’t already guessed, I love my Middle Eastern influences, so I had to throw a bit of a twist in there, in the form of the amazingly aromatic saffron. I also topped it off with some toasted pine nuts which just sends the whole thing to another level. I’m loving the Crocktober 31-day challenge. Crock-pot are helping me cook delicious meals, whether I’m feeling lazy or I’m in a hurry, giving me the chance to put my feet up or get what I need to get done!

#chefsofconvenience, #crocktober

Pressure-Cooker Tomato and Saffron Risotto 
with Toasted Pine Nuts 

2 tbsp olive oil
1 tbsp butter
1 white onion, finely chopped
3 cloves garlic, chopped
4 small tomatoes, finely chopped 
1 pinch saffron threads
1 tbsp tomato paste
Juice of 1 lemon
300g arborio rice 
50ml white wine 
800ml vegetable stock
40g grated Parmesan 
Handful toasted pine nuts 
Handful of fresh parsley, chopped
Chilli flakes
Sea salt and pepper

Put the pressure cooker on ‘sauté’ setting for 8 minutes. Once the pot is hot, add the olive oil and half of the butter. Add the onions and garlic and sauté for 5-6 minutes until softened and slightly brown. Season well with salt and pepper. 

Add the tomatoes and sauté for 2 minutes until they start to melt. Add the tomato paste and mix well. Then add the rice and mix again. Add the white wine and allow it to evaporate. 
Once the wine has evaporated add the stock and the juice of the lemon. Press the ‘risotto’ setting button for 9 minutes, place the lid on and put the lock pressure cooker valve so the steam can’t be released. 

When the time is up, carefully release the pressure cooker valve and allow the steam to slowly escape for 5 minutes. Carefully open the lid, give the risotto a good mix (if the liquid has not fully evaporated you can leave the lid on for a few more minutes), mix in the remainder of the butter and half of the parmesan. 

Serve the risotto with a sprinkle of parmesan, chilli flakes, chopped parsley and toasted pine nuts.