Entrees
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Makes about 8 cups
null
Makes about 8 cups
Fresh mushrooms star in this simple yet flavorful risotto.
Nutritional information per first-courseserving (½ cup): Calories 152 (16% from fat)
carb. 26g
pro. 6gfat 3g
sat. fat 1g
chol. 4mg
sod. 342mg calc. 19mg
fiber 2g
carb. 26g
pro. 6gfat 3g
sat. fat 1g
chol. 4mg
sod. 342mg calc. 19mg
fiber 2g
Ingredients
- 1tablespoon olive oil
- 1tablespoon unsalted butter
- 1medium leek, cleaned well
- and finely chopped
- 1teaspoon kosher salt, divided
- ¼teaspoon freshly ground black pepper
- 1pound sliced mushrooms
- 3sprigs fresh thyme
- 2cups Arborio rice
- ½cup dry white wine
- 4cups mushroom stock*
- ½cup frozen peas, not thawed
- ½cup shredded fontina
- (about 1¼ ounces)
Preparation
- 1. Put the oil and butter into the cooking pot
- of the Cuisinart® Multicooker and select
- Sauté/Brown. Set the temperature to Low
- and press Start.
- 2. Once the unit is preheated and the oil is
- hot and butter melted, add the leek with ½
- teaspoon of the salt and pepper. Stir and
- cook until soft and fragrant. Add the sliced
- mushrooms and thyme, and cook until soft
- and browned at the edges, about 4 to
- 5 minutes.
- 3. Add the rice and stir to evenly coat with
- the other ingredients. Cook until the outer
- edges are translucent, but the middle is still
- opaque. Add the wine and stir until the wine
- evaporates and the pot is just about dry,
- about 1 to 2 minutes. Press Stop. Add stock
- and remaining salt.
- 4. Secure the lid and select Risotto. Set the time
- for 3 minutes and press Start.
- 5. When the tone sounds, press the Steam
- Release button to quickly release pressure.
- 6. Once pressure is completely released,
- carefully open lid and stir in the peas
- and cheese.
- 7. Remove thyme sprigs, taste and adjust
- seasoning as desired. Serve immediately.
- *If mushroom stock is not available, low-sodium
- chicken stock or broth may be used.
