By Julie Van Rosendaal
on February 19, 2013
This basic formula makes a classic,
creamy Parmesan risotto without
stirring! Customize your comfort
food by sautéing sturdy ingredients
(like mushrooms or bits of sausage)
along with the onions, or stirring
in more fragile ingredients, like
spinach, fresh herbs or shrimp, at
the end when you open the pot.
1 tbsp (15 ml) canola or olive oil
2 tbsp (30 ml) butter, divided
1 small onion, finely chopped
1 cup (250 ml) Arborio or other shortgrained
1/2 cup (125 ml) white wine (optional)
2 cups (500 ml) low-sodium chicken or
1/4 cup (60 ml) freshly grated Parmesan
a squeeze of lemon juice (optional)
1. In a stovetop pressure cooker, heat the
oil and 1 tbsp of the butter over mediumhigh
heat. Add the onion and sauté for
2–3 minutes, until soft. Add the rice and
cook, stirring for another minute, until the
grains are well coated.
If you like, add a splash of wine and cook
until it evaporates. Add the stock, cover
and lock the lid, and bring the pot up to
pressure according to the manufacturer’s
directions. Once it’s up to pressure,
reduce the heat to medium-low, ensuring
that the top is still steaming and spinning,
and cook for 8–9 minutes.
Remove from heat and let cool until the
pressure goes down, then remove the lid.
Stir in the Parmesan cheese, remaining
butter and a squeeze of lemon juice, and
Per serving (serving 4):
313 calories, 10.5 g fat
(4.5 g saturated fat, 4.5 g monounsaturated fat,
1.5 g polyunsaturated fat), 19 mg cholesterol,
45.5 g carbohydrate, 6.7 g protein, 1.7 g fibre.
Originally published in ParentsCanada magazine, February/March 2013.
By Julie Van Rosendaal |
February 19, 2013