|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Risotto Primavera |
|
Serves: 6 Print this Recipe2 tablespoons olive oil 1 onion, minced 1 cup short-grain rice (CalRose or Arborio) 1 14 1/2-ounce can vegetable chicken broth 2 small carrots, chopped 1/2 pound broccoli flowerets 1 teaspoon Italian seasoning 1/4 cup freshly grated Parmesan cheese Heat olive oil in pressure cooker. Add onions and saute until transparent. Add rice, stirring to coat each kernel with oil, and to brown until lightly golden. Add vegetables and broth; mix well. Increase heat to high. Stir in Italian seasoning. Continue to stir until mixture comes to a boil. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 7 minutes. Quick-release pressure. Stir in Parmesan cheese. If scorching is a problem, cook rice in a heat-proof bowl inside cooker. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Sundried Tomato Risotto Wild Rice Supper Shallot and Mushroom Risotto Mexicali Rice Citrus Rice Pilaf Risotto Primavera |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
