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Risotto with Sausage and Arugula

Risotto with Sausage and Arugula

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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 risotto 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.

Tip

Don't break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.

Ingredients
  • 5

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    cup Arborio or carnaroli rice

  • 4

    medium garlic cloves, finely chopped

  • 8

    ounces sweet or hot Italian sausage, casing removed, sausage broken into ½-inch pieces

  • 1½

    ounces Parmesan cheese, finely grated (¾ cup), plus more to serve

  • Kosher salt and ground black pepper

  • 4

    cups lightly packed baby arugula, roughly chopped

  • 4

    teaspoons white balsamic vinegar

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of butter and 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 2½ cups water, scraping up any bits stuck to the bottom, then distribute the mixture in an even layer.

Step 2

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.

Step 3

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 sprinkled with pepper with additional Parmesan on the side.