I've spent a fair amount of time looking at various tables and charts for pressure cooking different things, so when I first saw this recipe for lentil risotto, I scratched my head a little bit. Lentils take a bit longer to cook than rice (even in a pressure cooker), so I wasn't sure how it was all going to come together. Soaking the lentils ahead of time solves that problem though, and this dish worked out really well. It's one of the easier pressure cooker recipes I've made, and it made a delicious and healthy dinner.
- 1 cup dry lentils, soaked overnight
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 sprigs parsley, stems and leaves chopped (about 1 tablespoon)
- 1 cup Arborio rice
- 2 garlic cloves, lightly mashed
- 3¼ cups vegetable stock
- 1 medium potato, sliced into ½" cubes
- Heat the pressure cooker over medium heat.
- In the pre-heated pressure cooker, add the olive oil and saute the onion until just beginning to soften.
- Add the celery and parsley and saute for another minute.
- Add the rice and garlic cloves. Mix well and saute until it is all evenly wet and pearly (about a minute).
- Add the stock, potato, and strained lentils. Mix well.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 7 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Mix well and serve immediately with swirl of extra virgin olive oil.
The potato is listed as optional in the original recipe, but I really like the flavor and texture it adds to the dish.