Entrees
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Makes about 7 cups
null
Makes about 7 cups
Bright and fresh tasting, this risotto stands up nicely on its own, but it can easily be adapted by adding chopped prosciutto or ham.
Nutritional information perfirst-course serving (½ cup): Calories 201 (10% from fat)
carb. 35g
pro. 9gfat 1g
sat. fat 1g
chol. 5mg
sod. 524mg calc. 3mg
fiber 5g
carb. 35g
pro. 9gfat 1g
sat. fat 1g
chol. 5mg
sod. 524mg calc. 3mg
fiber 5g
Ingredients
- 1½tablespoons unsalted butter
- ½medium onion, finely chopped
- 1garlic clove, finely chopped
- 1¼teaspoons kosher salt, divided
- ¼teaspoon freshly ground black pepper
- 2cups Arborio rice
- ½cup dry white wine
- 4cups chicken broth, low sodium
- 2sprigs fresh thyme
- 2cups frozen peas, not thawed
- ¼cup grated Pecorino Romano
- 2tablespoons chopped fresh parsley
- 1teaspoon grated lemon zest
- 1teaspoon fresh lemon juice
- pea shoots and/or microgreens,
- for serving
Preparation
- 1. Put the butter in 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 butter is
- melted, add the onion, garlic, and a pinch
- of salt and the pepper. Sauté until softened,
- about 2 minutes. 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 broth, thyme, and remaining salt.
- 3. Secure the lid and select Risotto. Set the time
- for 3 minutes and press Start.
- 4. When the tone sounds, press the Steam
- Release button to quickly release pressure.
- 5. Once pressure is completely released,
- carefully open lid. Remove the thyme sprigs,
- stir in the peas, cheese, parsley, lemon zest,
- and juice.
- 6. Divide the risotto into serving bowls
- and top with a pinch of pea shoots and/
- or microgreens.