Risotto with Winter Vegetables Recipe

Name: Risotto with Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, chopped; 4 cloves garlic, smashed; 1 teaspoon kosher salt, plus additional for seasoning; Freshly ground black pepper; 1 1/2 cups Arborio rice; 3 carrots, cut into large chunks; 2 sprigs fresh thyme; 1 small celery root (about 1 pound), peeled and cut into chunks; 1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional; 3 cups chicken broth, low-sodium canned or homemade; 1/2 cup dry white wine; 1 large bunch mustard greens, washed and torn (4 to 5 cups); 1 cup freshly grated pecorino, plus additional for serving

Servings: persons

4 tablespoons unsalted butter
1 medium onion, chopped
4 cloves garlic, smashed
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 1/2 cups Arborio rice
3 carrots, cut into large chunks
2 sprigs fresh thyme
1 small celery root (about 1 pound), peeled and cut into chunks
1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional
3 cups chicken broth, low-sodium canned or homemade
1/2 cup dry white wine
1 large bunch mustard greens, washed and torn (4 to 5 cups)
1 cup freshly grated pecorino, plus additional for serving

1
Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat.
2
Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes.
3
Add the rice and stir to coat.
4
Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
5
Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes.
6
Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
7
Carefully remove the lid--the risotto will look a bit soupy at this point.
8
Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes.
9
Stir in the remaining 2 tablespoons butter and the 1 cup cheese.
10
Season to taste with salt and pepper, if you like.
11
Pass additional grated cheese at the table.

891

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 14 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 medium onion, chopped, 4 cloves garlic, smashed, 1 teaspoon kosher salt, plus additional for seasoning, and more.

Yes, Risotto with Winter Vegetables 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.

Risotto with Winter Vegetables

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