Prosecco and Parmesan Risotto

Prosecco and Parmesan RisottoRecipe
Photo: Jamie Chung; Styling: Ariana Salvato

The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.


6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Fat 5.9 g
Satfat 3.4 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 8.8 g
Carbohydrate 38.7 g
Fiber 2.5 g
Cholesterol 14 mg
Iron 0.9 mg
Sodium 371 mg
Calcium 134 mg


1 1/2 tablespoons butter
2/3 cup finely chopped shallots
3 garlic cloves, minced
1 1/3 cups uncooked Carnaroli or other medium-grain rice
1 cup prosecco or other sparkling white wine, divided
3 cups fat-free, lower-sodium chicken broth
2 ounces fresh Parmigiano-Reggiano cheese, divided
1 teaspoon fresh thyme leaves
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper


1. Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.