Risotto with Green Herbs and Baby Limas (recipe, pressure cooker)

[Guest guest]

As promised, here's the risotto recipe I made this week.

 

Laura

 

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Risotto with Green Herbs and Baby Limas

 

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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cooking spray

1 teaspoon butter (soy margarine) -- to 1 tablespoon

1 teaspoon olive oil -- to 1 tablespoon

1 small onion -- finely chopped

1 1/2 tablespoons garlic -- chopped

2 cups white arborio rice

1/2 cup white wine -- at room temperature

1 package frozen baby lima beans -- 10 ounces

5 1/2 cups vegetable stock -- warmed

1/2 cup italian parsley -- finely chopped

1/2 cup cilantro -- finely chopped

1/2 cup fresh dill -- finely chopped

1/2 cup scallion greens -- finely chopped

salt and freshly ground black pepper -- to taste

 

Spray a pressure-cooker pot with cooking spray. Over medium heat, melt

the butter (soy margarine) and oil together in the cooker. Add onion

and saute, stirring, until it has softened slightly but is not browned,

about 3 minutes. Add the garlic and cook, stirring, for 30 seconds

more.

 

Add the rice and cook, stirring, for about 1 minute, until the grains

are shiny and glossed lightly with the oil. Raise the heat slightly and

stir in the wine. Stir until the wine is mostly absorbed (much less

than 1 minute). Add the limas, breaking the frozen block up as you add

it.

 

Pour in all but 1/2 cup of the heated stock and turn the heat to high.

Lock the lid in place and bring the pressure to high over high heat.

Once the pressure is reached, cook for 5 minutes.

 

When the time is up, release the pressure. Unlock the lid. Stir in the

remaining stock and all the green herbs and season to taste with salt

and plenty of pepper. Serve at once.

 

Recipe By :Crescent Dragonwagon

Source: " Passionate Vegetarian "

Copyright: " 2002 "