No-stir risotto

By Julie Van Rosendaal on February 19, 2013
This basic formula makes a classic, creamy Parmesan risotto without stirring! Customize your comfort food by sautéing sturdy ingredients (like mushrooms or bits of sausage) along with the onions, or stirring in more fragile ingredients, like spinach, fresh herbs or shrimp, at the end when you open the pot.


1 tbsp (15 ml) canola or olive oil
2 tbsp (30 ml) butter, divided
1 small onion, finely chopped
1 cup (250 ml) Arborio or other shortgrained rice
1/2 cup (125 ml) white wine (optional)
2 cups (500 ml) low-sodium chicken or vegetable stock
1/4 cup (60 ml) freshly grated Parmesan cheese
a squeeze of lemon juice (optional)


1. In a stovetop pressure cooker, heat the oil and 1 tbsp of the butter over mediumhigh heat. Add the onion and sauté for 2–3 minutes, until soft. Add the rice and cook, stirring for another minute, until the grains are well coated.

2. If you like, add a splash of wine and cook until it evaporates. Add the stock, cover and lock the lid, and bring the pot up to pressure according to the manufacturer’s directions. Once it’s up to pressure, reduce the heat to medium-low, ensuring that the top is still steaming and spinning, and cook for 8–9 minutes.

3. Remove from heat and let cool until the pressure goes down, then remove the lid. Stir in the Parmesan cheese, remaining butter and a squeeze of lemon juice, and serve warm.

Serves 4–6.

Per serving (serving 4):

313 calories, 10.5 g fat (4.5 g saturated fat, 4.5 g monounsaturated fat, 1.5 g polyunsaturated fat), 19 mg cholesterol, 45.5 g carbohydrate, 6.7 g protein, 1.7 g fibre.

Originally published in ParentsCanada magazine, February/March 2013.

By Julie Van Rosendaal | February 19, 2013

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