Try this Basic Risotto Pressure Cooker recipe, or contribute your own.
Suggest a better descriptionHeat the oil in the pressure cooker over medium heat. Add the onions and garlic and cook, stirring until clear, about 3 minutes. Add the rice, stirring until the grains are coated with oil. Add the hot stock, wine, and pepper. Stir to mix and lock the lid in place. Bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for exactly 7 minutes. Remove from the heat and use the quick release method to depressurize. Carefully open the lid after the pressure drops. Stir in the Parmesan cheese. If the risotto isn't nice and creamy, stir in a little more stock. Simmer, uncovered, over medium heat stirring constantly, until the rice is the desired consistency. Serve immediately.
Variations:
Add 2 cups chopped or sliced fresh vegetables - green peas, mushrooms, greens, asparagus, artichoke hearts, tomatoes, squash - whatever you like.
Add 1 cup chopped seafood, such as salmon, shrimp, or scallops, sauteed in olive oil.
Vary the cheeses and try different herbs and wines to suit your personal preferences.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 15 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 26.3mg | 1 % | |
Potassium 98.6mg | 3 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 45.8g | ||
Protein 4.7g | 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: 235
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