Prosecco And Parmesan Risotto 6 Qt Pressure Cooker Recipes

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PROSECCO AND PARMESAN RISOTTO - 6-QT PRESSURE COOKER



Prosecco and Parmesan Risotto - 6-Qt Pressure Cooker image

Entered for safe-keeping, by Ann Taylor Pittman from September 2010 Cooking Light. For 6-quart pressure cooker.

Provided by KateL

Categories     Medium Grain Rice

Time 26m

Yield 4 1/2 cups, 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons butter
2/3 cup shallot, finely chopped
3 garlic cloves, minced
1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice
1/2 cup prosecco or 1/2 cup other sparkling wine
1/2 cup prosecco or 1/2 cup other sparkling wine
3 cups fat-free reduced-sodium chicken broth
1 3/4 ounces fresh parmigiano-reggiano cheese, grated
1 teaspoon fresh thyme leave
1/4 teaspoon fresh ground black pepper
1/4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)

Steps:

  • Heat a 6-quart pressure cooker over medium-high heat.
  • Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes.
  • Add garlic; sauté 30 seconds; stirring constantly.
  • Add rice; cook 1 minute, stirring constantly.
  • Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
  • Add another 1/2 cup Prosecco, and add broth.
  • Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
  • Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, holding it to keep steam away from you.
  • Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
  • Let stand 4 minutes to thicken.
  • Top risotto with shaved Parmigiano-Reggiano cheese.
  • Serve immediately in 3/4-cup servings.

Nutrition Facts : Calories 281.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 14.5, Sodium 229.3, Carbohydrate 39.2, Fiber 0.6, Sugar 0.7, Protein 9.6

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