Basic Risotto (Pressure Cooker)


Food.com
25 mins (prep 15, cooking 10)
12 ingredients
3 servings
This is a good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]

Categories:  low-protein , side-dish , low-cholesterol , pasta,-rice-and-grains , low-calorie , <-30-mins , rice , pressure-cooker , white-rice , equipment , low-in... , low-sodium , stove-top , time-to-make ,
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Ingredients

Nutrition

Serving Size (227.87 g)
Servings 3
Amount per Serving
Calories 353.86 Calories from Fat 136.08
% Daily Value *
Total Fat 15.12g 69.77%
Saturated Fat 6.33g 94.96%
Trans Fat 0.32g %
Cholesterol 26.0mg 26.0%
Sodium 293.14mg 36.64%
Total Carbohydrate 45.89g 45.89%
Dietary Fiber 1.44 g 17.3%
Sugars 2.55 g %
Protein 7.49g 44.96%
Vitamin A 251.38IU% Vitamin C 0.94mg%
Calcium 12.34mg% Iron 2.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large shallots, celery rib, white vermouth, parmigiano-reggiano cheese, fresh ground black pepper
 

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