Prosecco and Parmesan Risotto

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

Preparation

1. 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.