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Rapid Risotto

Photo: Randy Mayor
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 1/2 cup frozen chopped onion
  • 1/2 cup dry white wine
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 cup finely chopped plum tomatoes (about 1/4 pound)
  • 2 tablespoons dried parsley
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces chopped prosciutto (about 3/4 cup)
  • 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
  • Parsley sprigs (optional)

Nutrition Information

  • calories 306
  • caloriesfromfat 22 %
  • fat 7.6 g
  • satfat 2.4 g
  • monofat 4.1 g
  • polyfat 0.8 g
  • protein 13 g
  • carbohydrate 45.1 g
  • fiber 1.7 g
  • cholesterol 17 mg
  • iron 3.3 mg
  • sodium 683 mg
  • calcium 98 mg

How to Make It

  1. Heat oil in a 6-quart pressure cooker over medium heat until hot. Add rice and onion, and sauté 1 minute. Stir in wine and broth. Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat, and let stand 5 minutes. Place pressure cooker under cold running water. Remove lid, and stir in the tomatoes, parsley, pepper, and prosciutto. Cook, uncovered, over medium-high heat 3 minutes, stirring constantly. Stir in cheese. Garnish with parsley sprigs, if desired.