Kohlrabi and mushroom Pressure cooker Risotto
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 180.5
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 386.6 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.2 g
- Protein: 1.3 g
View full nutritional breakdown of Kohlrabi and mushroom Pressure cooker Risotto calories by ingredient
Number of Servings: 10
Ingredients
3 cups of vegetable broth
1 Kohlrabi root, peeled, and chopped into bite size pieces (about 3 cups)
1.5 cups onions, chopped
4 Tablespoons olive oil, divided
2 cloves garlic, minced
7 oz. shiitake mushrooms, chopped
1 1/2 cups Arborio rice
1/2 cup white wine
1/3 cup 1/2 & 1/2 (optional not included in cal count)
1 teaspoon salt
1/4 teaspoon pepper
Directions
1. In a 1.5-quart saucepan heat the chicken broth to warm, and keep warm over a burner throughout recipe. Do not boil.
2. In a large pressure cooker heat 2 Tablespoon of oil over medium heat. Add onions and kohlrabi, stirring to cook for 5 minutes. Add garlic and mushrooms cooking for 2 minutes. Add rice and rest of oil, stirring constantly for one minute. Add white wine and stir until all of liquid has evaporated. Add in 3 cups of broth at once, seal cooker, bring to high pressure, maintain pressure for 10 minutes. Using a quick release method (either running under cold water or pressure release valve), release pressure and open pot.
If the risotto inside is just a little wet, it is perfect the risotto will absorb the liquid by the time you serve it.
If it is still very wet, put the open pressure cooker back on a medium flame to bring to the right consistency.
3. Stir in 1/2 & 1/2 if using, salt, and pepper. Let cool slightly and serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user QUUENOFTREATS.
2. In a large pressure cooker heat 2 Tablespoon of oil over medium heat. Add onions and kohlrabi, stirring to cook for 5 minutes. Add garlic and mushrooms cooking for 2 minutes. Add rice and rest of oil, stirring constantly for one minute. Add white wine and stir until all of liquid has evaporated. Add in 3 cups of broth at once, seal cooker, bring to high pressure, maintain pressure for 10 minutes. Using a quick release method (either running under cold water or pressure release valve), release pressure and open pot.
If the risotto inside is just a little wet, it is perfect the risotto will absorb the liquid by the time you serve it.
If it is still very wet, put the open pressure cooker back on a medium flame to bring to the right consistency.
3. Stir in 1/2 & 1/2 if using, salt, and pepper. Let cool slightly and serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user QUUENOFTREATS.