This recipe for Butternut Risotto With Mushrooms and Kale is so simple to make! If you have felt intimidated by the idea of risotto and stirring that pot for hours, this is a much easier version as it is made in the pressure cooker! This saves time and energy. You simply add the ingredients and let it go. I used to be really skeptical of the pressure cooker risottos, but let me tell you, my thoughts have changed. I love them now!
This recipe is simple to make, but it is important before you start to have ingredients mise en place, meaning everything in place. Cut, grate, and prep all those foods so when you start, everything is ready to go. Here are your components for this dish:
Great question. Does it really matter if you use arborio rice in risotto? Short answer, yes. It is shorter grain rice that has not gone through as much milling as it’s longer grain cousins. Because of this, it retains more of its starches. Those starches are exactly what good risotto needs. Arborio has a high amount of amylopectin (I always remember this from culinary school, my name is Amy after all…) which is the starch in the rice. As the rice cooks, it releases the starch, produces a beautiful, creamy sauce while still maintaining firmer, chewy rice. It is a good thing in risotto. There are different types of risotto, but most we find in the US will be the long-grain variety of arborio. I realize it is more expensive than your average long-grain, but it is worth it. I buy mine in the bulk bins at my local Winco, this really saves on $$.
I start my risotto by rendering the bacon. Why bacon? Well, any smoked meat will work honestly. I only used 2 slices of bacon, but even that small amount adds so much flavor! Set your pressure cooker on saute and add the bacon pieces. Saute until crispy and remove the bacon. Leave the bacon grease in the pan though, we will use this to saute the other veggies.
Next add in your onions and saute for 1-2 minutes.
Add in your mushrooms and garlic. Saute them for a minute or 2 as well.
Add in your remaining ingredients and give it a good mix. Secure the lid and set to pressure cook on high for 8 minutes.
Now, when your timer goes off on the pressure cooker, it is ready to go. Make sure and do the quick release on the pot. Once the pressure is gone, remove the lid. Check the risotto. If there is still too much liquid, let it cook another few minutes. I had this with mine and let it go another 3 minutes. There is variation, as all pots cook differently. Add in the parmesan, then give it a good stir. I am telling you, this Butternut Risotto with Mushrooms and Kale is so simple to make in the pressure cooker!
I top the butternut risotto with the remaining crispy bacon, more parmesan cheese and a good sprinkle of ground black pepper.
Here is the finished and beautiful butternut risotto. It is creamy, full of flavor and so simple to make!!
If you liked this risotto made in the pressure cooker, you should check out this Pumpkin Risotto with Crispy Bacon. It is also a really delicious, super simple recipe!
How about a perfect dessert to follow? These Gingerbread Cupcakes With Orange Buttercream are new on the website and totally delicious. Maybe you want something a little lighter? How about some lemon cookies with lemon drizzle. Yeah, they are so good! These pie pops are also a really fun option!