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Shallot and Mushroom Risotto

Serves: 6
Total Calories: 300

Ingredients

3 tablespoons olive oil
2 tablespoons shallots, coarsely chopped
8 ounces fresh mushrooms, coarsely chopped
2 cups arborio rice
4 cups vegetable broth
1/4 cup dry vermouth, cooking wine, or white grape juice
1/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:

Heat olive oil in 6-quart or larger pressure cooker. Add shallots and simmer for 3 minutes, stirring often. Do not brown. Add mushrooms and rice, stirring constantly for one more minute. Pour in broth and vermouth or grape juice. Lock lid and bring up to full pressure. Reduce heat to maintain pressure and cook for 7 minutes. Quick-release pressure. Stir risotto thoroughly, and add Parmesan cheese and salt and pepper to taste.

Nutritional Facts:

Serves: 6
Total Calories: 300
Calories from Fat: 80

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


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