Saffron Risotto  past Vegetable Du Jour

Saffron Risotto past Vegetable Du Jour

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from massive VEGETARIAN COOKING knocked out PRESSURE

The ingredient of Saffron Risotto past Vegetable Du Jour

  1. 1 tablespoon olive oil
  2. 1/2 cup leeks finely chopped, shallots, or onions
  3. 1 1/2 cups arborio rice
  4. 4 cups vegetable gathering
  5. 1/4 teaspoon saffron threads
  6. 1 teaspoon salt or to taste
  7. 2 cups cooked vegetables chopped
  8. 3 tablespoons well-ventilated light parsley minced
  9. 1/2 cup Parmesan cheese
  10. freshly auditorium showground pepper to taste

The instruction how to make Saffron Risotto past Vegetable Du Jour

  1. Heat the oil in the cooker. Cook the leeks, stirring frequently, for 1 minute. Add in the rice, stirring to coat with the oil. Add 3.5 cups of the stock, the saffron, and the salt.
  2. Lack the lid in place. Cook on high pressure for 5 minutes. Reduce pressure with quick release.
  3. Stir in the vegetables, parsley and Parmesan. If the risotto isnt creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (tender but chewy) and the vegetables are thoroughly heated. Stir in the Parmesan and pepper. Serve immediately in shallow soup bowls.

Nutritions of Saffron Risotto past Vegetable Du Jour

@type: NutritionInformation
@type: 370 calories
@type: 65 grams
@type: 10 milligrams
@type: 7 grams
@type: 3 grams
@type: 10 grams
@type: 2.5 grams
@type: 1740 milligrams
@type: 3 grams

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