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Saffron Risotto with Vegetable Du Jour
JENNYA2662010Ingredients
35Minutes
370Calories
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Description
from GREAT VEGETARIAN COOKING UNDER PRESSURE
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1/2 cup leeks (finely chopped, shallots, or onions)
- 1 1/2 cups arborio rice
- 4 cups vegetable stock
- 1/4 tsp. saffron threads
- 1 tsp. salt (or to taste)
- 2 cups cooked vegetables (chopped)
- 3 Tbsp. fresh parsley (minced)
- 1/2 cup Parmesan cheese
- freshly ground pepper (to taste)
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Directions
- Heat the oil in the cooker. Cook the leeks, stirring frequently, for 1 minute. Add in the rice, stirring to coat with the oil. Add 3.5 cups of the stock, the saffron, and the salt.
- Lack the lid in place. Cook on high pressure for 5 minutes. Reduce pressure with quick release.
- Stir in the vegetables, parsley and Parmesan. If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (tender but chewy) and the vegetables are thoroughly heated. Stir in the Parmesan and pepper. Serve immediately in shallow soup bowls.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1740mg73% |
| Potassium135mg4% |
| Protein10g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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