Try this Weekend Risotto IP recipe, or contribute your own.
Suggest a better description1. In small saucepan, set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients.
2. Turn IP on saute. When hot, add 2 T butter. When melted, add shallot & cook 2minutes, stirring frequently. Add garlic & cook until fragrant.
3. Stir in rice, salt & pepper. Cook for 1 minute, stirring frequently. Pour in warm broth, stir then close/lock lid.
4. High pressure for 6 minutes. Once cooked, release valve manually to allow venting. Takes about 5 minutes.
5. Remove lid & stir in remaining butter & parmesan. Let rest for 5 minutes, stir & serve.
Garnish with additional parmesan or freshly minced parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (61g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 236 | ||
Calories from Fat: 88 (37%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.8g | 13 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 26.2mg | 8 % | |
Sodium 255.4mg | 9 % | |
Potassium 62.4mg | 2 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 30.1g | ||
Protein 5.3g | 8 % | |
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: 236
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.