Try this Risotto Milanese - Pressure Cooker Method recipe, or contribute your own.
Suggest a better descriptionHeat butter in pressure cooker and saute onions until they soften - about 2-3 minutes. Stir in rice and coat with butter. Add wine and continue cooking and stirring until most of it has evaporated, about 1 minute. Add the broth, saffron threads, and 1/2 teaspoon salt.
Lock the lid in place and bring to high pressure and cook for 4 minutes. Quick release the pressure. Remove lid, allowing steam to escape.
Bring to a boil over medium-high heat, stirring constantly, until rice is tender but chewy. Risotto will lose most of its' soupiness and become creamy and thick in about 4 minutes. Turn off heat and stir in parsley, and cheese. Adjust seasoning.
Source: Diane Lestina
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 828 | ||
Calories from Fat: 119 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 31.5mg | 10 % | |
Sodium 808.9mg | 28 % | |
Potassium 1596mg | 42 % | |
Total Carbohydrate 147.3g | 43 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 133.4g | ||
Protein 25.9g | 37 % | |
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: 828
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