Blueberry Lemon Poppy Cake
Creamy Rice with Saffron and Goat Cheese
| By : |
Lawyer, cook at heart and creator of the (secretly) healthy recipe blog The Simple Life.
| Servings |
6 Portions
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Ingredients
To prep:
- 4 tbsp olive oil
- 1 onion finely diced
- 1½ cups Arborio rice or short-grain rice
- ¼ cup white wine
- 3 cups vegetable broth
- 1 tsp salt
- ½ tsp saffron
- Optional: 6 sun-dried tomatoes diced (not pre-hydrated)
- ⅓ lb (150 g) goat cheese grated or shredded
- 1 tbsp butter
For garnish:
- Roasted sliced almonds and saffron
Ingredients
To prep:
For garnish:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes. Add the olive oil and onion and sauté for 5 minutes. Add the rice and sauté, stirring for 1 more minute. Then add the white wine and sauté for the last 2 minutes, until the alcohol evaporates.
- Press Cancel. Add the vegetable broth, salt, saffron, and diced sun-dried tomatoes (if used) and stir.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done, press Cancel and let the pressure release naturally for 10 minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid.
- Add the grated or shredded goat cheese and butter. Mix until everything is combined and the cheese melts. Serve garnished with roasted almonds slices and saffron.
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