Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.2
- Total Fat: 28.6 g
- Cholesterol: 66.3 mg
- Sodium: 284.8 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.3 g
- Protein: 4.6 g
View full nutritional breakdown of Lemon Risotto calories by ingredient
Lemon Risotto
Submitted by: CKNOWCAIntroduction
Takes only 5 minutes in a pressure cooker!Can be made vegan if leave out butter and parmesan. Takes only 5 minutes in a pressure cooker!
Can be made vegan if leave out butter and parmesan.
Number of Servings: 4
Ingredients
-
4 c. stock
1 T. olive oil
1 T. butter
1 med. onion, chopped
1.5 c. arborio rice
1 t. lemon zest
1 t. rosemary or use sage
2 T. lemon juice
2 T. fresh parsley
½ T. butter
¼ c. grated parmesan cheese
Directions
Makes 4 servings
In pressure cooker, melt 1/2 T. butter, add olive oil and saute onion. Add rice and cook 1 minute.
Add stock, zest, and rosemary. Bring to pressure over high heat and cook for 5 minutes at high pressure. Quick release the pressure.
Stir in lemon juice and parsley. Cook 1-2 minutes.
Add remaining butter and cheese and stir vigorously.
Number of Servings: 4
Recipe submitted by SparkPeople user CKNOWCA.
In pressure cooker, melt 1/2 T. butter, add olive oil and saute onion. Add rice and cook 1 minute.
Add stock, zest, and rosemary. Bring to pressure over high heat and cook for 5 minutes at high pressure. Quick release the pressure.
Stir in lemon juice and parsley. Cook 1-2 minutes.
Add remaining butter and cheese and stir vigorously.
Number of Servings: 4
Recipe submitted by SparkPeople user CKNOWCA.
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