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Quick Autumn Risotto

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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Risotto in 7 minutes? The increased heat inside a pressure cooker makes it easy and quick to produce a creamy, rich risotto any night of the week! If using a standard "jiggle-top" cooker, you will need to increase the amount of liquid (1/4 to 1/2 cup additional) to compensate for steam lost during cooking.
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup arborio rice
1/4 cup dry white wine
1 bay leaf
2 cloves garlic, minced
salt and fresh pepper to taste
A pinch of each: rosemary, basil, thyme
A generous pinch of saffron (125 mg packet)
2 cups chicken or vegetable stock
1 tablespoon butter
1/4 cup freshly grated parmesan cheese
In a 2-quart or larger pressure cooker, heat olive oil over medium high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden.

Add white wine and stir to mix. Add bay leaf, garlic, salt, pepper, rosemary, basil, thyme, saffron and stock. Continue stirring until the mixture comes to the boil.

Close lid and bring pressure to 8 pounds PSI (medium pressure) over high heat. Adjust to stabilize pressure at 8 pounds PSI (medium pressure). Cook for 7 minutes. Remove from heat and run cold water over the lid, avoiding the valve. Pressure will subside. When the pressure has been released, remove cover. Stir in butter and Parmesan cheese. Serve warm.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 367
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 50g
Sodium: 204mg
% Cal. from Fat: 29%
Cholesterol: 13mg
Protein: 10g
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