Multi Cooker 15 Minute Spring Risotto
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Multi Cooker 15 Minute Spring Risotto
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If you have dreams of enjoying creamy, delicious risotto but without any of the hassle, this Multi Cooker 15 Minute Spring Risotto is your new dream come true!
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 1 yellow onion medium, diced
- 1 teaspoon salt
- 2 cups arborio rice rinsed in a strainer
- 1/2 cup white wine Pinot Grigio works great, dry
- 4 cups (or 32 ounce box) chicken broth you can also use vegetable stock, low sodium
- 3/4 cup Parmesan Cheese freshly grated, divided
- 1 cup pea frozen, defrosted
- black pepper freshly ground, to taste
- 2 tablespoons chive finely chopped
Instructions
- Turn Pampered Chef Multi Cooker knob to sear setting and press to select. Turn the wheel to the time clock setting for 5 minutes and press select. Turn the blinking thermometer to medium and press and hold to start the cooking cycle.
- Add the olive oil and butter to the Multi Cooker and allow the butter to melt as it preheats. Add the onions and salt and sauté, stirring occasionally for 3 minutes or until the onions start to turn translucent.
- Add the rice and stir to evenly coat each grain with the butter mixture.
- Pour in the wine and stir allowing the rice to absorb the liquid, about 2 minutes.
- Pour in the chicken broth, cover and lock the top and turn the wheel to the custom setting and the wheel to 10 minutes and press the knob to start.
- Press the step release button on the top of the PC Multi Cooker and when all of steam is released, about 1 minute, unlock the lid.
- Stir in the peas, 1/2 cup parmesan cheese and pepper.
- Divide risotto between bowls and top with chives and additional parmesan cheese to taste.
Notes
- Make sure to have all ingredients prepped to make cooking even faster
You can use a wide array of spring vegetables in this risotto. Here’s how to do it:
1 cup chopped raw asparagus to add in step 7. 1 cup sliced white, shiitake or baby portobello mushrooms in step 2 with the onions. 1 cup thinly sliced leeks (the white and light green part only) in step 2.
- 1 cup chopped raw asparagus to add in step 7.
- 1 cup sliced white, shiitake or baby portobello mushrooms in step 2 with the onions.
- 1 cup thinly sliced leeks (the white and light green part only) in step 2.
Nutrition Information
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Calories
566kcal
(28%)
Carbohydrates
92g
(31%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
26mg
(9%)
Sodium
877mg
(37%)
Potassium
454mg
(10%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
561IU
(11%)
Vitamin C
17mg
(19%)
Calcium
143mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 92g | 31% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 877mg | 37% |
| Potassium | 454mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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