PRESSURE COOKER CURRIED PUMPKIN RISOTTO
This easy pumpkin risotto tastes like fall and gets a flavor boost from the curry. -Andrea Reaves, Stephens City, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary., , Slow-cooker option: Heat oil in a 3- or 4-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.
Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
PRESSURE-COOKER TEX-MEX RISOTTO
I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. My Ninja Foodi gave me the opportunity to marry my love of Mexican and creamy risotto, no muss no fuss. -Sharon Marx, Grand Blanc, Michigan
Provided by Taste of Home
Categories Dinner Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir orange pepper and if desired, jalapeno until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro, if desired.
Nutrition Facts : Calories 446 calories, Fat 13g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 742mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.
PRESSURE-COOKER JAMBALAYA RISOTTO
I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.
Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
RISOTTO IN A PRESSURE COOKER
This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass
Provided by RSHDiva
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
- Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
- Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
- NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
- For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
- Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
- Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.
Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8
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