Risotto with Tomatoes, Olives, Smoked Mozzarella
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INGREDIENTS
- Salt to taste
- 1/2 c Kalamata ; Pitted, or other black olives
- 6 oz Smoked mozzarella ; shredded
- 1 c fresh parsley ; Loosely packed
- 1 c leeks or onions ; thinly sliced
- 2 1/2 c Chicken broth ; or vegetable broth
- 1/2 c Sicilian olives ; or other good olives, chopped
- 1/2 c Dry white wine
- 1 1/2 ts Italian herb blend
- 1/4 ts red pepper flakes ; Crushed
- 1 1/2 c Arborio rice
- 1 15-oz can Diced tomatoes ; or plum tomatos coarsely chopped with liquid
- 1 tb Butter or olive oil
INSTRUCTIONS
Heat the butter in the cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape. Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls. Yield: 3 to 4 servings Per serving: 1118 Calories (kcal); 1g Total Fat; (0% calories from fat); 22g Protein; 229g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9309 Converted by MM_Buster v2.0n.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1835g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2192 | ||
| Calories from Fat: 619 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 68.8g | 92 % | |
| Saturated Fat 34.4g | 172 % | |
| Monounsaturated Fat 25.1g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 169.9mg | 52 % | |
| Sodium 4941.8mg | 170 % | |
| Potassium 2096.1mg | 55 % | |
| Total Carbohydrate 313.5g | 92 % | |
| Dietary Fiber 22.3g | 89 % | |
| Sugars, other 291.2g | ||
| Protein 74.4g | 106 % | |
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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. |
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Calories per serving: 2192
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