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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.7
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,055.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.0 g

View full nutritional breakdown of Pressure Cooker Risotto calories by ingredient
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Pressure Cooker Risotto

Submitted by: BLUEKARMA

Introduction

You can have tasty, healthy risotto on the table in under 15 minutes using your pressure cooker. Don't be afraid to play with your veggies with this one! You can have tasty, healthy risotto on the table in under 15 minutes using your pressure cooker. Don't be afraid to play with your veggies with this one!
Number of Servings: 6

Ingredients

    1 T olive oil
    2 cloves garlic, minced
    1 medium onion, diced
    1 1/2 C arborio rice
    1 t salt
    1 1/2 t freshly ground pepper
    1 t marjoram
    4 C vegetable broth
    1 1/2 C frozen peas, defrosted

Directions

Heat oil in pressure cooker (I use a 4L Kuhn Rikon).
Add onions, saute a minute.
Add garlic, saute additional minute.
Add arborio rice to the pot along with all the spices. Stir well to coat the rice.
Add the 3 1/2 cups of the vegetable broth to the pot in a steady stream, stirring.
Cover and seal your pressure cooker. Bring to high pressure and cook for 5 minutes.
Reduce pressure using rapid release method (tiny stream of cool tap water over the cooker).
Stir in peas and additional 1/2 cup of vegetable broth, if desired.
I often stir in all kinds of veggies (mushrooms, roast asparagus, zucchini) - the possibilities are endless!
Bring to high pressure, cook for five minutes.
Use quick release

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEKARMA.






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