Creamy Gruyere and Parmesan Risotto

Creamy Gruyere and Parmesan Risotto

Creamy Gruyere and Parmesan Risotto

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Pressure Cooking Time 6 minutes
Total Time 6 minutes
Course Main Course
Cuisine Italian
Diet Vegetarian
Servings 4
Calories 702 kcal


  • 2 tablespoons sweet butter
  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced
  • cups Arborio rice
  • 4 cups chicken stock
  • 1 cup Gruyere cheese grated
  • ¼ cup Parmesan cheese grated
  • ½ cup heavy cream
  • Salt and pepper to taste


  • Heat the butter, oil and garlic in the cooker on the SAUTÉ setting. Sauté the garlic until soft, but not brown, about 2 minutes.
  • Stir in the rice, making sure to coat it thoroughly.
  • Pour in the stock and heavy cream. Close and lock the lid of the cooker and set the regulator knob to PRESSURE.
  • Set the cooker to Pressure Cook HIGH for 6 minutes and press START.
  • When done, release pressure but allow the risotto to rest on the Warm function with the lid on for about 5 minutes.
  • Open the lid, stir in the Gruyere and Parmesan, and add salt to taste. Serve immediately.


Calories: 702kcalCarbohydrates: 70gProtein: 24gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 104mgSodium: 617mgPotassium: 374mgFiber: 2gSugar: 4gVitamin A: 981IUVitamin C: 1mgCalcium: 442mgIron: 4mg
Food Group Rice, Pasta & Grains
Keyword Easy, Quick
Cooking Method Pressure Cooking
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