nutritional information

Per 1 1/3-cup serving:

  • 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
Gluten-Free

Spring Vegetable Risotto

Spring Vegetable Risotto

Serves 6

30 minutes or fewer

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.
  • 2 ½ tsp. olive oil
  • 2 small fennel bulbs, chopped (2 cups)
  • 8 green onions, chopped (1 cup)
  • 1 small leek, white and light green parts chopped (1 cup)
  • 5 cloves garlic, minced (5 tsp.)
  • 1 ½ cups Arborio rice
  • 3 ½ cups low-sodium vegetable broth
  • 1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided
  • 4 oz. aged goat cheese, grated (1 cup)

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.

April 2009

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comments

Heres a yummy pressure cooker recipe!,

Danleigh - 2012-04-17 04:30:10

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.

Shana - 2010-01-19 16:30:30

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

Brie - 2009-11-30 21:50:44

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

Shannon - 2009-08-21 16:01:29