Risotto with Corn, Zucchini, and Red Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) can fat-free, less-sodium chicken broth |
1/3 cup water |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 cup uncooked arborio rice or other short-grain rice |
1/8 teaspoon powdered saffron (optional) |
1 cup fresh corn kernels (about 2 ears) |
1 cup diced zucchini |
1/2 cup finely chopped red bell pepper |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
1/4 teaspoon salt |
Directions:
1. Bring broth and water to a simmer in a medium saucepan; keep warm.
2. Heat oil in a 6-quart pressure cooker over medium heat until hot. Add onion; saute 2 minutes. Add rice and saffron; saute 30 seconds. Stir in broth mixture. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; let stand 10 minutes. Place pressure cooker under cold running water. Remove lid; stir in corn, zucchini, and bell pepper. Cook, uncovered, 3 minutes; stir constantly. Stir in cheese and salt.
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