Breakfast Farro with Cardamom and Dried Apricots
Risotto with Sausage and Arugula
| By : |
For this easy risotto, the sausage isn’t browned, allowing its texture to remain tender even after pressure cooking. Use whichever you prefer, hot or sweet Italian sausage, and if you can purchase it in bulk rather than links, even better, as there’s no casing to remove. You can serve this as a first course, but it contains both sausage and arugula, so it also is satisfying as a light main dish. A summer tomato or shaved zucchini salad would be an excellent complement, as would ribbons of radicchio tossed with sliced fresh fennel and a simple vinaigrette.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 5 tbsp salted butter cut into
1 tbsp pieces, divided - 1 cup arborio or carnaroli rice
- 4 medium garlic cloves finely chopped
- 8 oz sweet or hot Italian sausage casing removed, sausage broken into
1/2 inch pieces - 1 1/2 oz Parmesan cheese finely grated (
3/4 cup ), plus more to serve - kosher salt
- ground black pepper
- 4 cups lightly packed baby arugula (
2 1/2 ounces ), roughly chopped - 4 tsp white balsamic vinegar
Ingredients
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Instructions
- START: On a
6-quart Instant Pot, select Normal/Medium Sauté. Add1 tablespoon of butter and let melt. Add the rice and garlic, then cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sausage and2 1/2 cups water, scraping up any bits stuck to the bottom of the pot, then distribute the mixture in an even layer. - Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
- FINISH: Vigorously stir in the Parmesan,
1 teaspoon pepper and the remaining4 tablespoons butter, adding the butter one piece at a time. Add the arugula and stir until slightly wilted, about 30 seconds. Taste and season with salt, then stir in the vinegar. Serve sprin-kled with pepper and with additional Parmesan on the side.
Recipe Notes
Don’t break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.
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