Pressure Cooker Ranch Risotto with Corn
Now you can make delicious risotto, without the need for constant stirring. This no-fuss classic is comforting and bursting with savory Ranch flavor, perfect for an impressive side dish or light vegetarian main course.
Ingredients(10)
unsalted butter
2 tbsp
medium onion, finely diced
1
kosher salt and ground black pepper, to taste
arborio rice, rinsed and drained
1 ½ cups
dry white wine
¾ cup
corn, kernels removed and set aside, and cobs reserved
3 ears
low-sodium chicken or vegetable stock
4 cups
½ cup
grated Parmesan cheese
½ cup
Fresh basil, for serving
Steps(5)
- 1
Melt 2 tablespoons butter in a 6-to-8-quart electric pressure cooker set to sauté. Add onion and season to taste with salt and pepper.
- 2
Sauté onion, stirring occasionally, until softened, about 4-5 minutes. Add rice and stir to coat, about one minute.
- 3
Add wine and cook, stirring, until almost absorbed, about 1 minute. Add the broth and reserved corn cobs and secure lid of the pressure cooker.
- 4
Manually set cooker to 6 minutes and let it come to pressure. Once complete, turn off and quickly release pressure vent, then carefully remove the lid.
- 5
Remove corn cobs and stir in fresh corn, Hidden Valley® Original Ranch® Topping & Dressing and cheese. Season to taste and garnish with fresh basil. Serve immediately.
Ingredient Tips:
Arborio rice: Rinse the rice before cooking to remove excess starch if you want to control the creaminess level. If you like a creamier risotto, don’t rinse the rice.
Corn: If using fresh corn, cut the kernels off the cob and sauté them for a few minutes to bring out their natural sweetness and caramelization. For a sweet flavor boost, use sweet corn (either fresh, frozen or canned). If you want a smoky flavor, grill or roast the corn beforehand.
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