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Risotto in the pressure cooker Recipe

Risotto in the pressure cooker Recipe

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Ingredients:

Serving

1.5 cup arborio rice
2 tbsp butter
3-1/2 to 4 cup chicken stock
1/2 cup dry white wine
1 tbsp olive oil
1/4 cup parmesan cheese
salt and pepper

Directions:

Heat oil and butter over med high heat in 6 qt pressure cooker. You can add some garlic here if you like...Stir in rice to coat. Add wine;simmer until almost absorbed. Increase heat to high; add 31/4 cups of broth. cover cooker, secring lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 4 minutes. Quick release the pressure.
When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to med heat Continue to stir, adding additional broth if necessary, until rice is swelled, yet firm at its center, and liquid has thickened, 23 minutes longer. Stir in cheese and salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	432.15 Kcal (1809 kJ)
Calories from fat	107.67 Kcal
		% Daily Value*
Total Fat	11.96g	18%
Cholesterol	23.03mg	8%
Sodium	418.88mg	17%
Potassium	226.49mg	5%
Total Carbs	57.58g	19%
Sugars	4.15g	17%
Dietary Fiber	0.71g	3%
Protein	13.46g	27%
Vitamin A	0.1mg	2%
Iron	0.1mg	0%
Calcium	97.3mg	10%

Amount Per 100 g
Calories	142.91 Kcal (598 kJ)
Calories from fat	35.61 Kcal
		% Daily Value*
Total Fat	3.96g	18%
Cholesterol	7.62mg	8%
Sodium	138.52mg	17%
Potassium	74.9mg	5%
Total Carbs	19.04g	19%
Sugars	1.37g	17%
Dietary Fiber	0.23g	3%
Protein	4.45g	27%
Calcium	32.2mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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