Ingredients:
- 2 cups low-sodium chicken stock (i use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery and onions)
- salt and freshly ground pepper , to taste
Directions:
- In the pressure cooker over medium heat, heat the olive oil; add the shallot and rice and saute until the shallot is translucent; add the broth, wine, saffron and some salt and pepper.
- Lock the lid in place and bring to high pressure. Lower the heat to medium low and cook for 7 minutes. Release the pressure.
- Stir in the cheese and butter, if using and serve.
- You can add a little additional chicken stock if you like your risotto more soupy .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.51 Kcal (1664 kJ) | ||
| Calories from fat | 125.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.89g | 21% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 288.68mg | 12% | |
| Potassium | 171.13mg | 4% | |
| Total Carbs | 49.75g | 17% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 77.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 179.62 Kcal (752 kJ) | ||
| Calories from fat | 56.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 21% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 6% | |
| Sodium | 130.44mg | 12% | |
| Potassium | 77.33mg | 4% | |
| Total Carbs | 22.48g | 17% | |
| Sugars | 1.47g | 13% | |
| Dietary Fiber | 0.41g | 4% | |
| Protein | 4.73g | 21% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.1mg | 8% | |
* 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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