Spring Vegetable Risotto Recipe | Vegetarian Times Skip to main content

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: 

Ingredients: 

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2 ½ tsp. 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 tsp.)
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1 ½ cups Arborio rice
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3 ½ 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 oz. aged goat cheese, grated (1 cup)

Instructions: 

1. Heat oil in pressure cooker over medium heat. Add fennel and green onions, and sauté 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
Protein: 
8 g
Total Fat: 
9 g
Saturated Fat: 
5 g
Carbohydrates: 
26 g
Cholesterol: 
20 mg
Sodium: 
360 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 6

Comments on this Recipe

I found that the risotto came out rather runny, although the flavors paired nicly with goat cheese!

I've done this dish twice so far, been great both times. Rich and delicious just as risotto should be...yum!

I didn't have a pressure cooker, so I just made this the way I would make any risotto. IT WAS AMAZING. I also substituted a soft goat cheese for the hard goat cheese, which I couldn't find at the store. The end result was a creamy, savory, and delicate risotto.

Heres a yummy pressure cooker recipe!,