Try this Pressure-Cooker Shrimp and Saffron Risotto recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.
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Serving Size: 1 Serving (1161g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2453 | ||
Calories from Fat: 1299 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.3g | 192 % | |
Saturated Fat 40.6g | 203 % | |
Monounsaturated Fat 60.2g | ||
Polyunsanturated Fat 31g | ||
Cholesterol 862.4mg | 265 % | |
Sodium 823mg | 28 % | |
Potassium 2160.7mg | 57 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 69.8g | ||
Protein 200.6g | 287 % | |
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: 2453
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