Risotto with Corn, Zucchini, and Red Pepper

Name: Risotto with Corn, Zucchini, and Red Pepper
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; 454 grams fat-free, less-sodium chicken broth; 237 milliliters fresh corn kernels (about 2 ears); 1 Tbsp olive oil; 118 milliliters chopped onion; 43 grams 1/3 cup (about grated fresh Parmesan cheese; 118 milliliters finely chopped red bell pepper; 0 teaspoons salt; 79 milliliters water; 237 milliliters diced zucchini

The recipe Risotto with Corn, Zucchini, and Red Pepper is ready in roughly 45 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This side dish has 308 calories, 10g of protein, and 7g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of arborio rice, onion, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring broth and water to a simmer in a medium saucepan; keep warm.

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Broth

Water

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Sauce Pan

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

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Cooking Oil

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Pressure Cooker

Add onion; saute 2 minutes.

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Onion

Add rice and saffron; saute 30 seconds. Stir in broth mixture. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes.

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Saffron