1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter ½ cup finely chopped shallot or onion ½ cup finely diced (⅛-inch) carrot ¼ cup finely diced (⅛-inch) celery 1 clove garlic, peeled and finely chopped 2 teaspoons basil 2 cups Arborio rice ½ cup dry white wine or vermouth 1 teaspoon kosher salt 5 cups low sodium chicken or vegetable broth/stock, divided ½ pound asparagus, cut into 1-inch lengths 1 cup peas (fresh or frozen thawed) 1 cup shredded snow peas 1 cup diced zucchini (remove and discard seeds before dicing) 1 cup shredded Fontina cheese ¼ cup freshly grated Parmesan or Asiago cheese ½ cup chopped fresh parsley
Calories 281 (37% from fat) • carb. 26g • pro. 12g • fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg • calc. 193mg • fiber 2g
Place the oil and butter in the cooking pot of the Cuisinart Pressure Cooker. Select Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and basil. Cook, stirring now and then, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt, stir. Cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4-½ cups of the broth/stock and stir. Cover and lock lid in place. Select High Pressure and set timer for 6 minutes. When audible beep sounds use Quick-Release Method to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Select Simmer. Add remaining ½ cup of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 1 to 2 minutes. Stir in asparagus, peas, snow peas, and zucchini. Cook, stirring, bright green and crisp tender to taste. Stir in cheeses and cook 1 minute. Serve in warmed soup plates and sprinkle with fresh parsley. If desired pass more grated Parmesan or Asiago.