Summer Berry Risotto

Summer Berry Risotto


1 cup Arborio Rice
2 TBSP unsalted butter
1 14-ounce can coconut milk
1 cup whole milk
1 whole vanilla bean
1/4 cup sugar
Grated zest of 1 lemon
2 cups Fresh or Frozen berries
1/4 cup heavy cream (optional)
Sliced almonds (optional)
Sprig of Mint (optional)

  1. In a 2 1/2 quart or larger pressure cooker, melt butter over medium heat and add rice. Stir to coat well. Add milk, coconut milk, sugar; vanilla bean (split in half length-wise), and lemon zest. Heat while stirring until bubbles appear around edges of pan.

  2. Close lid and bring pressure to first red ring over medium-high heat. Adjust heat to stabilize at first red ring. Cook 8 – 10 minutes.

  3. Remove from heat and use Cold Water Release Method. Stir in frozen berries and optional cream. If using fresh berries, chill rice for at least 1/2 hour before adding them.

  4. Serve warm or cold, garnish with sliced toasted almonds and a sprig of mint if desired.

Source: Kuhn Rikon pressure cooker recipe booklet