Fish

Pressure Cooker Risotto takes 8 minutes to prepare.

Pressure Cooker Risotto takes 25 minutes to cook.

Pressure Cooker Risotto makes 8 servings.

The ingredients for Pressure Cooker Risotto are:

6 serving Arborrio Rice for Risotto - 1/4 cup dry (by PHEBESS)
1.5 serving Knorr Chicken Bullion (large cubes) (by ISLAND7172)
16 oz Shrimp, raw
3 oz Onion, sweet, raw
3 clove Garlic
2 tsp Thyme, fresh
.5 tsp Celtic Sea Salt (Light Grey), Coarse Grain (The Grain & Salt Society) (by TRILLIANTOO)
.5 tsp Pepper, black
1 cup Peas, frozen
8 tbsp Parmesan Cheese, shredded
4 tbsp Butter, salted
3 oz Aspargus 3 oz. 6 spears (by SHANNONV1)
.9 serving dry white wine 8 oz (by CLONGSTAFF)
4 cup (8 fl oz) Water, tap

Here is how you make Pressure Cooker Risotto:

In your pressure cooker melt 2.5 tablespoons of butter over medium high heat. Mince onions to about the size of the rice. Saute until translucent 3-4 minutes, but before they start to brown and add the minced garlic. Saute for another minute. Add 1/4 cup white wine and saute until it fully evaporates 2-3 minutes. This allows the onions to melt into the risotto, so you don't have chunks of onion. Add the rice and saute for another 3-4 minutes. This hardens the outer husk of the aborrio rice kernel. Add the rest of the wine and stir until it evaporates another 2-3 minutes. Add 2.5 cups of the water along with the 1.5 chicken bullion cubes. Bring up to high pressure and keep it there for 9 minutes. Quick release to vent. Add in the shrimp the frozen peas and the chopped up asparagus and stir occasionally off heat. The shrimp will cook, peas will defrost, and asparagus will be warm and firm to the bite. This takes about 5-10 minutes. Then add 1.5 tablespoons of butter and cheese and stir. I like to add a few leaves of fresh thyme and parsley to the top. Another addition could be lemon zest if you want a fresher taste. You can also switch out the cheeses to something like gruyere with sausage. Can be done with chicken stock to be vegetarian.Serving Size: 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user FOOFALINA.

The nutritional information for Pressure Cooker Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 285.6

• Total Fat: 8.3 g
• Cholesterol: 105.2 mg
• Sodium: 567.4 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 3.5 g
• Protein: 16.9 g