Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required.

Robin Kline
Recipe by Cooking Light May 2004

Gallery

Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 1 cup risotto and 1/4 cup topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare topping, combine first 8 ingredients. Cover and let stand at room temperature.

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  • To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping.

Nutrition Facts

368 calories; calories from fat 24%; fat 10g; saturated fat 5.7g; mono fat 3.4g; poly fat 0.4g; protein 13.7g; carbohydrates 52.6g; fiber 2.3g; cholesterol 23mg; iron 1mg; sodium 869mg; calcium 262mg.
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