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Prosecco and Parmesan Risotto

Photo: Jamie Chung; Styling: Ariana Salvato
Yield

6 servings (serving size: 3/4 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.