Side Items

Pressure Cooker Risotto is for Side Dish.

Pressure Cooker Risotto takes 5 minutes to prepare.

Pressure Cooker Risotto takes 7 minutes to cook.

Pressure Cooker Risotto makes 6 servings.

The ingredients for Pressure Cooker Risotto are:

1 T olive oil
2 cloves garlic, minced
1 medium onion, diced
1 1/2 C arborio rice
1 t salt
1 1/2 t freshly ground pepper
1 t marjoram
4 C vegetable broth
1 1/2 C frozen peas, defrosted

Here is how you make Pressure Cooker Risotto:

Heat oil in pressure cooker (I use a 4L Kuhn Rikon).Add onions, saute a minute.Add garlic, saute additional minute.Add arborio rice to the pot along with all the spices. Stir well to coat the rice.Add the 3 1/2 cups of the vegetable broth to the pot in a steady stream, stirring.Cover and seal your pressure cooker. Bring to high pressure and cook for 5 minutes.Reduce pressure using rapid release method (tiny stream of cool tap water over the cooker).Stir in peas and additional 1/2 cup of vegetable broth, if desired.I often stir in all kinds of veggies (mushrooms, roast asparagus, zucchini) - the possibilities are endless!Bring to high pressure, cook for five minutes.Use quick releaseNumber of Servings: 6Recipe submitted by SparkPeople user BLUEKARMA.

The nutritional information for Pressure Cooker Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 217.7

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,055.6 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 2.3 g
• Protein: 3.0 g

The dietary needs meet for Pressure Cooker Risotto is Vegan