Risotto in less than 10 minutes

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* Exported from MasterCook *

 

Shortcut Risotto Adaptation for the Pressure Cooker

 

Recipe By :recipe created using into from both Risotto/Risotti (

Judith Barrett ) and Cooking Under Pressure ( Lorna Sass)

Serving Size : 6 Preparation Time :0:00

Categories : Pressure Cooker Risotto

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups arborio rice

1/2 cup dried mushrooms -- ( optional)

3 1/2 cups broth

1/2 onion -- finely chopped

olive oil

1 cup other ingredients such as vegetables

lightly steamed or leftover -- more or less

1/2 cup Parmesan cheese

 

Prepare ingredients by lightly cooking , chopping etc. Dried

tomatoes or mushrooms should be soaked for 10 " in boiling water to

soften. ( water can be added to the broth, but remove the same

amount of broth if doing this.) This preparation can be done up to a

day ahead and the ingredients refrigerated. Leftovers also make good

add additions

 

Bring 3 1/2 cups of broth to a boil in a saucepan, keep at a low

simmer.

 

In the pressure cooker, soften an onion slowly in a small amount of

olive oil. Add the rice and if desired 1/4 cup of wine ( reduce

amount of broth by 1/4 cup if using wine). Add the broth slowly.

Close and seal the cooker and cook over high heat until high ( 2nd

red line ) pressure is obtained. Reduce and adjust heat

appropriately to just maintain high pressure for EXACTLY 5 minutes.

Immediately release the heat by the quick pressure release method.

Stir in cheese and other ingredients and cheese and serve immediately.

 

 

 

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Per serving: 201 Calories (kcal); 2g Total Fat; (9% calories from

fat); 6g Protein; 38g Carbohydrate; 5mg Cholesterol; 133mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0