Risotto with Sausage and Arugula
By :Milk Street
instant pot recipes, instant pot risotto
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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.
instant pot recipes, instant pot risotto
Votes: 1
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
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
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
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
instant pot recipes, instant pot risotto
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 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 and 2 1/2 cups water, scraping up any bits stuck to the bottom of the pot, then distribute the mixture in an even layer.
  2. 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.
  3. FINISH: Vigorously stir in the Parmesan, 1 teaspoon pepper and the remaining 4 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.

8 replies
  1. AmandaF
    AmandaF says:

    I cooked this in an 8 quart IP and it was quite liquidy after cooking. I liked the flavour and it was super quick for a weeknight meal. I think I might try adding an extra 1/4 cup of arborio rice next time to account for the excess water.

  2. SamFin
    SamFin says:

    I cooked this in a 6 quart IP and it also came out very liquidy. Turned on the sauté mode on low to get rid of the excess liquid and then it was edible.

  3. ReneeTee
    ReneeTee says:

    This was excellent, with very little effort! I increased the sausage to 1 pound, since that is the size package I had. I did not experience the risotto being runny, so perhaps the extra sausage helped that? I would definitely make again! Thank you for sharing!

  4. Michael W
    Michael W says:

    Hi! This is an awesome recipe and results in a fabulous risotto in half the time! We added some live oil with the butter and sautéed half a finely chopped onion instead of garlic. Used 2 and a half cups of chicken broth to add a depth of flavor. The risotto is a little liquid when it finishes cooking. Turn back to sauté and reduce the liquid to obtain a more typical risotto consistency. If you like a slightly thicker consistency let the risotto stand and stir occasionally for 3 – 5 minutes for it to tighten. The arugula and balsamic vinegar add a terrific touch of bitterness and acidity.

  5. Jackie
    Jackie says:

    Loved it. I used 2.5 cups of chicken broth instead of water. Additionally, I omitted the remaining 4 tablespoons of butter because cooking the risotto in the sausage fat adds plenty of flavor.

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