Rapid Risotto

Photo: Randy Mayor

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 22%
  • Fat: 7.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 13g
  • Carbohydrate: 45.1g
  • Fiber: 1.7g
  • Cholesterol: 17mg
  • Iron: 3.3mg
  • Sodium: 683mg
  • Calcium: 98mg

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)

Preparation

  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.
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