Risotto With Winter Vegetables
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 medium
Onion (chopped)4 cloves
Garlic (smashed)1.5 cups
Arborio Rice2 sprigs
Thyme (fresh)1 cup
White Wine (dry)Directions:
1
Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat
2
Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes
3
Add the rice and stir to coat
4
Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine
5
Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes
6
Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out
7
Carefully remove the lid--the risotto will look a bit soupy at this point
8
Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes
9
Stir in the remaining 2 tablespoons butter and the 1 cup cheese
10
Season to taste with salt and pepper, if you like
11
Pass additional grated cheese at the table