Cremy Zucchini Risotto with Lemon, Parmesan & Pine Nuts in the Pressure Cooker
This zucchini risotto is ready in about 30 minutes in a pressure cooker. Unlike the classic method, the stock does not need to be added gradually. The risotto rice cooks evenly under pressure and develops a creamy texture, while the fried zucchini cubes are added only at the end, keeping their pleasant bite.
Ingredients
| Ingredients | |
| 300 g | risotto rice (Arborio or Carnaroli) |
| 2 | medium zucchini |
| 1 | shallot |
| 2 | garlic cloves |
| 2 tbsp | olive oil |
| 1 tbsp | butter |
| 100 ml | dry white wine |
| approx. 900 ml | hot vegetable stock |
| 60 g | freshly grated Parmesan |
| 40 g | pine nuts |
| 1 | organic lemon |
| salt | |
| black pepper | |
| a few basil leaves or parsley |
Instructions
Step 1 of 5: Prepare the ingredients
Heat the vegetable stock in a saucepan and keep it hot, just below simmering point, until needed. This helps the risotto rice cook evenly and keeps the temperature in the pressure cooker constant. Toast the pine nuts in a dry stainless steel pan over medium heat for 2–3 minutes until golden brown and lightly fragrant. Shake the pan regularly, as pine nuts colour quickly. Then remove and set aside. Wash the courgettes. Coarsely grate one courgette – it will later give the risotto its naturally creamy texture and should therefore not be squeezed out. Cut the second courgette into cubes of about 1 cm. These will be fried separately and give the finished dish a pleasant bite and delicate roasted aromas. Peel and finely dice the shallot, and finely chop the garlic. Wash the organic lemon in hot water and finely grate the zest. Freshly grate the Parmesan, setting a little aside for serving if desired.
Step 2 of 5: Sweat the rice
Heat the butter and the remaining olive oil in the open pressure cooker over medium heat. Sweat the shallot until translucent, briefly cook the garlic, then stir the risotto rice for 2–3 minutes until the grains become slightly translucent. Deglaze with white wine and let it reduce almost completely.
Step 3 of 5: Cook under pressure
Add the grated courgette and the hot vegetable stock to the rice and stir everything well. Close and lock the lid. As soon as cooking level 1 is reached, reduce the heat and cook the risotto for 5 minutes. Meanwhile, fry the courgette cubes in a separate pan.
Step 4 of 5: Finish the risotto
Remove the pressure cooker from the hob. Stir in the Parmesan, lemon zest and, if desired, a small knob of cold butter. This so-called mantecatura brings all the ingredients together into an especially creamy risotto. Season with salt and freshly ground black pepper. If the risotto is a little too firm, stir in a small splash of hot vegetable stock. It should flow softly and creamily from the spoon, not sit compactly on the plate.
Step 5 of 5: Serve
Spoon the courgette risotto onto prewarmed, preferably flat plates and spread it slightly with the back of a spoon. Scatter the fried courgette cubes over the top and loosely place the especially nicely browned cubes that were set aside on top.
