Pressure cooker risotto from Sur La Table. This is delicious!
1. In a pressure cooker, heat olive oil over medium heat. Add onion and saute until translucent. Add rice and cook, stirring often, until lightly golden.
2. Add fresh and dried mushroom; stir to mix. Add wine, stir to mix. Add broth. Increase heat to high.
3. Stir in fresh herbs of choice and bring to a boil.
4. Close lid and bring to low pressure over high heat. Adjust heat to stabilize pressure at low pressure. Cook for 7 minutes. If pressure cooker does not have adjustable pressure, cook for 6 minutes.
5. Remove from heat and quick-release the pressure. Stir in parmesan cheese. Add salt & pepper to taste.
Note: If you double this recipe, increase the broth to only 3 1/2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 6 | ||
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Calories: 196 | ||
Calories from Fat: 23 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 147.9mg | 5 % | |
Potassium 233mg | 6 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 32.6g | ||
Protein 4.2g | 6 % | |
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: 196
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