{"id":3953,"date":"2015-04-08T06:00:58","date_gmt":"2015-04-08T12:00:58","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3953"},"modified":"2019-01-01T18:26:53","modified_gmt":"2019-01-02T01:26:53","slug":"roasted-cauliflower-barley-risotto","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/roasted-cauliflower-barley-risotto\/","title":{"rendered":"Pressure Cooker Roasted Cauliflower Barley Risotto"},"content":{"rendered":"

\"Pressure<\/p>\n

Roasting cauliflower\u00a0brings out it’s natural sweetness, and I’ve combined it with a good-for-you, high in fiber pressure cooked barley risotto.\u00a0<\/em><\/p>\n

Recently, a sweet Pressure Cooking Today reader, Marci, emailed\u00a0me and told me “I love your website so much. I even bought that new cooker<\/a> you posted about. I love having 2 around.” \ud83d\ude42\u00a0She also said she saw\u00a0a barley risotto recipe<\/a>\u00a0online that she wanted to convert to a pressure cooker recipe.<\/p>\n

She asked if I thought it would make a good pressure cooker recipe and asked for suggestions on how to convert it. I gave her a couple of suggestions and she made it, but was disappointed with the results because the barley just wasn’t creamy enough.\u00a0<\/p>\n

\"Roasted<\/p>\n

Making\u00a0Roasted Cauliflower Barley Risotto in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Roasted Cauliflower Barley Risotto!<\/div>\n

So I used the information Marci sent me about the\u00a0cook time and\u00a0how much\u00a0liquid she used as a starting point to create this recipe. I increased the cooking time, used less liquid, and roasted cauliflower instead of pan frying it to add more flavor to the dish.\u00a0Roasting vegetables brings\u00a0out the sweetness of the vegetables, because they caramelize as they cook.<\/p>\n

The addition of\u00a0butter and Parmesan cheese upped\u00a0the creaminess and boosted the\u00a0flavor of the risotto.<\/p>\n

\"Pressure<\/p>\n

Using barley instead of arborio rice in risotto, you’ll never get the same light smooth texture. My roasted cauliflower barley risotto\u00a0still had some chewy to it, like a brown rice would, but the sauce was creamy, flavorful and delicious.<\/p>\n

If you’re trying to eat healthier and add more fiber to your diet, give this recipe a try. It was a hit at my house.<\/p>\n