I prefer to brown the meat first as I think that improves the flavour but you dont have to.
One of the benefits of a SC is you only need to use the cheaper, casserole type cuts of meat, which is a bonus
I've not made risotto in the SC (I'm about to make some in my TMX instead)
We do big cook up every few weeks then freeze. We're not particularly adventurous but it's amazing what you can produce with some tinned tomatoes, vegies and meat.

Enjoy experimenting.