Directions:
- Heat butter and oil over medium-high heat in 6-quart pressure cooker. Add onion; sauté until softened, about 2 minutes. Stir in rice to coat with oil. Add wine; simmer until almost absorbed. Increase heat to high; add 3 1/4 cups broth. Cover cooker, securing lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 4 minutes. Quick-release pressure.
- When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to medium heat. Continue to stir, adding additional broth if necessary, until rice is swelled, yet firm at its center, and liquid has thickened, 2 to 3 minutes longer. Stir in cheese and salt and pepper to taste. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1848.92 Kcal (7741 kJ) | ||
| Calories from fat | 452.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.29g | 77% | |
|---|---|---|---|
| Cholesterol | 86.34mg | 29% | |
| Sodium | 743.83mg | 31% | |
| Potassium | 257.21mg | 5% | |
| Total Carbs | 257.29g | 86% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 39.44g | 79% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 578.6mg | 58% | |
| Amount Per 100 g | |||
| Calories | 117.6 Kcal (492 kJ) | ||
| Calories from fat | 28.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 77% | |
|---|---|---|---|
| Cholesterol | 5.49mg | 29% | |
| Sodium | 47.31mg | 31% | |
| Potassium | 16.36mg | 5% | |
| Total Carbs | 16.36g | 86% | |
| Sugars | 0.28g | 17% | |
| Dietary Fiber | 0.35g | 22% | |
| Protein | 2.51g | 79% | |
| Vitamin C | 0.3mg | 8% | |
| Calcium | 36.8mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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