Prosecco And Parmesan Risotto - 6-Qt Pressure Cooker Recipe

Name: Prosecco And Parmesan Risotto - 6-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons butter; 2/3 cup shallot, finely chopped; 3 garlic cloves, minced; 1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice; 1/2 cup prosecco or 1/2 cup other sparkling wine; 1/2 cup prosecco or 1/2 cup other sparkling wine; 3 cups fat-free reduced-sodium chicken broth; 1 3/4 ounces fresh parmigiano-reggiano cheese, grated; 1 teaspoon fresh thyme leave; 1/4 teaspoon fresh ground black pepper; 1/4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)

Servings: persons

1 1/2 tablespoons butter
2/3 cup shallot, finely chopped
3 garlic cloves, minced
1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice
1/2 cup prosecco or 1/2 cup other sparkling wine
1/2 cup prosecco or 1/2 cup other sparkling wine
3 cups fat-free reduced-sodium chicken broth
1 3/4 ounces fresh parmigiano-reggiano cheese, grated
1 teaspoon fresh thyme leave
1/4 teaspoon fresh ground black pepper
1/4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)

1
Heat a 6-quart pressure cooker over medium-high heat.
2
Add butter to cooker, swirl until butter melts. Add shallots; saute 2 minutes.
3
Add garlic; saute 30 seconds; stirring constantly.
4
Add rice; cook 1 minute, stirring constantly.
5
Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
6
Add another 1/2 cup Prosecco, and add broth.
7
Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
8
Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
9
Remove lid, holding it to keep steam away from you.
10
Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
11
Let stand 4 minutes to thicken.
12
Top risotto with shaved Parmigiano-Reggiano cheese.
13
Serve immediately in 3/4-cup servings.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 2/3 cup shallot, finely chopped, 3 garlic cloves, minced, 1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice, and more.

Yes, Prosecco And Parmesan Risotto - 6-Qt Pressure Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosecco And Parmesan Risotto - 6-Qt Pressure Cooker

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