Tuesday, April 17, 2012

Spring Vegetable Risotto

Serves 6

30 minutes or fewer

This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
2 ½ tsp. olive oil
2 small fennel bulbs, chopped (2 cups)
8 green onions, chopped (1 cup)
1 small leek, white and light green parts chopped (1 cup)
5 cloves garlic, minced (5 tsp.)
1 ½ cups Arborio rice
3 ½ cups low-sodium vegetable broth
1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided
4 oz. aged goat cheese, grated (1 cup)
1. Heat oil in pressure cooker over medium heat. Add fennel and green onions, and sauté 6 minutes, or until softened and beginning to brown. Transfer half of fennel mixture to small bowl; cover and keep warm.

2. Add leek, garlic, and rice to remaining fennel mixture, stirring well to coat ingredients with oil. Stir in broth, and bring mixture to a boil.

3. Lock pressure cooker lid in place. Increase heat to high, and bring to high pressure. Lower heat just enough to maintain high pressure, and cook 5 minutes.

4. Reduce pressure with quick-release method, or according to equipment instructions. Gently remove lid,
taking care to avoid escaping steam. Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper,
if desired.

5. Divide risotto among 6 bowls. Top each serving with reserved fennel mixture, remaining herbs, and goat cheese.

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