Risotto Primavera
This hearty risotto, which can also be a unique one-pot vegetarian meal, has a convenient pressure-cooker option that requires no stirring.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 370 |
| pro | 12 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 60 g |
| fibre | 2 g |
| chol | 17 mg |
| sodium | 724 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 11% |
| vit A | 44% |
| vit C | 62% |
| folate | 10% |
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4 cups (1 L) chicken or vegetable stock
2 tbsp (25 mL) butter
1 onion, chopped
1 carrot, chopped
3 cloves garlic, minced
1/4 tsp (1 mL) pepper
2 cups (500 mL) arborio or other short-grain rice
1/2 cup (125 mL) dry white wine or vegetable stock
1 sweet red pepper, chopped
1 cup (250 mL) chopped green beans (about 4 oz/125 g)
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
1 green onion, finely chopped
1/2 tsp (2 mL) grated lemon rind
Preparation:
In saucepan, bring chicken stock and 1 cup (250 mL) water to simmer over medium heat; reduce heat to low and keep stock mixture warm.
In large shallow Dutch oven, melt butter over medium heat; cook onion, carrot, garlic and pepper, stirring occasionally, until onion is softened, about 5 minutes. Stir in rice until well coated.
Stir in 1/2 cup (125 mL) of the warm stock; cook, stirring constantly, until all liquid is absorbed. Stir in wine; cook, stirring, until all wine is absorbed. Add red pepper and green beans. Continue to add stock, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, until rice is creamy and tender, about 20 minutes.
Stir in cheese and any remaining stock; cook, stirring, until risotto is creamy but still fluid, about 2 minutes. Stir in parsley, green onion and lemon rind.
Additional Information
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Other Method
Pressure-Cooker Risotto Primavera: Follow first paragraph as directed. Using pressure cooker instead of large shallow Dutch oven, follow second paragraph as directed. Add wine; cook, stirring, until absorbed. Add stock mixture, red pepper and green beans. Secure lid and bring to High pressure over high heat. Reduce heat to maintain pressure; cook for 7 minutes. Remove from heat and let pressure release completely, about 10 minutes. Stir in cheese, parsley, green onion and lemon rind; cook over medium heat for 2 minutes.
Source
© CanadianLiving.com
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