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Risotto

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    This is a must-make recipe if you own a pressure cooker: risotto in less than 15 minutes with no stirring! Use this basic recipe as a guideline, but add any vegetables you want and make it different every time.

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    1 Tbsp (15 mL) unsalted butter
    1 Tbsp (15 mL) extra-virgin olive oil
    1 shallot, finely chopped
    1 cup (250 mL) Arborio or Carnaroli rice
    1/2 cup (125 mL) dry white wine
    2 cups (500 mL) low-sodium vegetable stock
    1/2 cup (125 mL) freshly grated Parmesan cheese
    1/2 tsp (2 mL) freshly ground black pepper

    Melt butter in pressure cooker over medium-high heat and add oil. Add shallot and sauté until translucent, about 3 minutes. Add rice and stir to coat. Stir in wine and bring to a boil. Stir in stock, lock lid in place, and cook at high pressure for 7 minutes.

    Quick-release pressure and remove lid. Stir in Parmesan and pepper, taste, and adjust seasoning as needed. Serve immediately.

    Serves 6.

    Each serving contains: 216 calories; 5 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 29 g total carbohydrates (0 g sugars, 1 g fibre); 173 mg sodium

    source: "Pressure Cooking", alive #372, October 2013

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    Risotto

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