Rapid Risotto

Name: Rapid Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice or other short-grain rice; 1 teaspoons freshly ground black pepper; 2 Tbsps dried parsley; 118 milliliters dry white wine; 454 grams fat-free, less-sodium chicken broth; 1 Tbsp olive oil; 118 milliliters frozen chopped onion; 28 grams 1/4 cup preshredded fresh Parmesan cheese; 113 grams cup finely chopped plum tomatoes (about; 177 milliliters ounces chopped prosciutto (about

The recipe Rapid Risotto is ready in approximately 45 minutes and is definitely a super gluten free option for lovers of Mediterranean food. This recipe makes 4 servings with 290 calories, 7g of protein, and 7g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have onion, pepper, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a 6-quart pressure cooker over medium heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Pressure Cooker

Add rice and onion, and saut 1 minute. Stir in wine and broth. Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes.

Ingredients you will need

Broth

Onion

Rice

Wine

Remove from heat, and let stand 5 minutes.

Place pressure cooker under cold running water.

Ingredients you will need

Water

Equipment you will use

Pressure Cooker

Remove lid, and stir in the tomatoes, parsley, pepper, and prosciutto. Cook, uncovered, over medium-high heat 3 minutes, stirring constantly. Stir in cheese.

Ingredients you will need

Prosciutto