In a hurry? Try this semi-wholegrain risotto in a pressure cooker with pumpkin, creamy and flavorful.
I often use the pressure cooker for cereals; you can find many recipes on the blog, try checking:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 12 Minutes
- Portions: 2 people
- Cooking methods: Pressure cooker
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 412.34 (Kcal)
- Carbohydrates 73.23 (g) of which sugars 4.34 (g)
- Proteins 7.27 (g)
- Fat 10.06 (g) of which saturated 1.56 (g)of which unsaturated 0.35 (g)
- Fibers 2.23 (g)
- Sodium 675.00 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients – Semi-wholegrain Risotto in a Pressure Cooker
- 1 shallot
- 1 tablespoon extra virgin olive oil
- 3/4 cup rice (semi-wholegrain (about 5.6 oz / 160 g))
- 1 1/3 cup vegetable broth (hot (about 11 fl oz / 320 g))
- 3.5 oz pumpkin (diced (about 3/4 cup / 100 g))
- 1 pinch sea salt
- 1 pinch pepper
- 3 drops lemon juice
- 1 tablespoon extra virgin olive oil
Tools
- 1 Pressure cooker
Steps – Semi-wholegrain Risotto in a Pressure Cooker
Chop the shallot and add it to the pressure cooker with one tablespoon of extra virgin olive oil, stir and sweat for three minutes over low heat.
Add the small cubes of pumpkin and sauté to develop flavor, then add the rice and toast for 3 minutes.
Add the hot broth, close the pressure cooker, increase the heat and when it starts hissing lower the heat and count 7 minutes.
Release the pressure, open, taste and adjust the salt, finish by stirring in one tablespoon of extra virgin olive oil.
Also add a couple of drops of lemon juice and a pinch of pepper. Serve immediately and enjoy.
Thyme and Lentils Tips
You can vary the type of vegetables for the risotto: artichokes, spinach, or cauliflower. The risotto keeps for one day in the refrigerator.
