Spring Vegetable Risotto

I am so behind on posting recipes! Will try to play catchup in the next few weeks and get up to date. Gotta keep this little archive going or I’ll never remember which meals I liked best. 🙂

I finally conquered a kitchen fear: I cooked with a pressure cooker! We inherited this little appliance several months back and I was a little too afraid to use it for a while. Thanks to the encouragement of a fellow pressure-cooker friend, I found my nerve and we tackled this with gusto! I’d read that risottos can be made much faster with a pressure cooker so I found a good recipe and decided to set out on this little adventure. Wow! It really works! Granted, I kept my distance from the cooker at first since it was making lots of noise on the burner, but in the end it really turned out well and the risotto was delicious.

Instead of using traditional Arborio rice in this dish, I substituted and tried out a Three-Grain Blend I’d found at Trader Joe’s (the box suggested it would be good for risotto). Not as healthy as some other choices, but definitely tasty. Just add goat cheese and be happy.

Spring Vegetable Risotto

Makes 4 servings
Recipe courtesy Vegetarian Times

2 1/2 teaspoons olive oil
2 smalls fennel bulbs, chopped (2 cups)
8 green onions, chopped (1 cup)
1 small leeks, white and green parts chopped (1 cup)
5 cloves garlic, minced
1 1/2 cups arborio rice
3 1/2 cups vegetable bouillon cube, broth
1 cup chopped fresh mixed herbs, such as dill,  tarragon, and basil, divided
4 ounces aged goat cheese, grated (1 cup)

1. Heat oil in pressure cooker over medium heat. Add fennel and green onions, and sauté 6 minutes, or until softened and beginning to brown. Transfer half of fennel mixture to small bowl; cover and keep warm.

2. Add leek, garlic, and rice to remaining fennel mixture, stirring well to coat ingredients with oil. Stir in broth, and bring mixture to a boil.

3. Lock pressure cooker lid in place. Increase heat to high, and bring to high pressure. Lower heat just enough to maintain high pressure, and cook 5 minutes.

4. Reduce pressure with quick-release method, or according to equipment instructions. Gently remove lid, taking care to avoid escaping steam. Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper, if desired.

5. Divide risotto among 6 bowls. Top each serving with reserved fennel mixture, remaining herbs, and goat cheese.

~ by spontaneoustruth on October 26, 2010.

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