Rapid Risotto

Rapid Risotto
Photo by Randy Mayor

Ingredients

  • 3 ounces chopped prosciutto (about 3/4 cup)
  • ¼ cup (1 ounce) preshredded fresh Parmesan cheese
  • 1 cup finely chopped plum tomatoes (about 1/4 pound)
  • ½ teaspoon freshly ground black pepper
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons dried parsley
  • ½ cup dry white wine
  • + 4 more ingredients
    • Parsley sprigs (optional)
    • 1 tablespoon olive oil
    • ½ cup frozen chopped onion
    • 1 cup uncooked Arborio rice or other short-grain rice

Heat oil in a 6-quart pressure cooker over medium heat until hot. Add rice and onion, and sauté 1 minute. Stir in wine and broth. Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. R...

View full recipe at My Recipes

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