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Risotto Primavera

Serves: 6
Total Calories: 780

Ingredients

2 tablespoons olive oil
1 onion, minced
1 cup short-grain rice (CalRose or Arborio)
1 (14 1/2-ounce) can vegetable chicken broth
2 small carrots, chopped
1/2 pound broccoli flowerets
1 teaspoon Italian seasoning
1/4 cup freshly grated Parmesan cheese

Directions:

Heat olive oil in pressure cooker. Add onions and saute until transparent. Add rice, stirring to coat each kernel with oil, and to brown until lightly golden. Add vegetables and broth mix well. Increase heat to high. Stir in Italian seasoning. Continue to stir until mixture comes to a boil. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 7 minutes. Quick-release pressure. Stir in Parmesan cheese.

If scorching is a problem, cook rice in a heat-proof bowl inside cooker.



Nutritional Facts:

Serves: 6
Total Calories: 780
Calories from Fat: 98

This Risotto Primavera recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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