Try this Pressure Cooker Saffron Risotto recipe, or contribute your own.
Suggest a better descriptionHeat the oil in the pressure cooker. Add the shallots and cook over high heat until just translucent, about 30 seconds. Add the rice and stir to thoroughly coat with oil. Add the wine and stir constantly until it has evaporated, about 1 minute. Stir in 3 1/2 cups of the stock, the salt and the saffron. Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Give the risotto a figorous stir. If the rice is still a bit too hard or the risotto is too soupy, cook it over moderately high heat, stirring constantly, until the desired texture and consistancy are reached. Add another 1/2 cup of stock if necessary. Stir in the Parmesan and parsley and season with pepper. Serve immediately in shallow bowls. Per serving: 169 Calories; 7g Fat (37% calories from fat); 7g Protein; 18g Carbohydrate; 7mg Cholesterol; 1447mg Sodium Recipe by: Food and Wine, April 1999
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 6 | ||
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Calories: 239 | ||
Calories from Fat: 14 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 584.4mg | 20 % | |
Potassium 122.6mg | 3 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 47.7g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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