Spring Vegetable Risotto
This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
Ingredients
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2 1/2 teaspoons olive oil
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2 small fennel bulbs, chopped (2 cups)
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8 green onions, chopped (1 cup)
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1 small leek, white and light green parts chopped (1 cup)
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5 cloves garlic, minced (5 teaspoons)
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1 1/2 cups Arborio rice
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3 1/2 cups low-sodium vegetable broth
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1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided
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4 ounces aged goat cheese, grated (1 cup)
Directions
1.
Heat oil in pressure cooker over medium heat. Add fennel and green onions, and saute 6 minutes, or until softened and beginning to brown. Transfer half of fennel mixture to small bowl; cover and keep warm.
2.
Add leek, garlic, and rice to remaining fennel mixture, stirring well to coat ingredients with oil. Stir in broth, and bring mixture to a boil.
3.
Lock pressure cooker lid in place. Increase heat to high, and bring to high pressure. Lower heat just enough to maintain high pressure, and cook 5 minutes.
4.
Reduce pressure with quick-release method, or according to equipment instructions. Gently remove lid, taking care to avoid escaping steam. Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper, if desired.
5.
Divide risotto among 6 bowls. Top each serving with reserved fennel mixture, remaining herbs, and goat cheese.
Nutrition information
Calories 219, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 26 g, Fiber 2 g, Protein 8 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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