Risotto

Ingredients

• 2 tablespoons olive oil
• 3 cups sliced mushrooms
• 1 yellow onion, diced
• 3 cloves garlic, smashed
• 4 cups vegetable broth
• 2 cups arborio rice
• 1/2 cup red wine
• 1 cup grated parmesan cheese
• 1 cup frozen peas, thawed
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh herbs (basil, mint, parsley; optional)

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, and salt and cook, stirring occasionally, until softened, about 5 minutes.
2. Transfer the vegetables to a pressure cooker pot and put the skillet back on the stove.
3. Add the rice to the skillet and toast for 1-2 minutes until the edges of the rice grains are translucent but have not yet started to brown.
4. Add the red wine to the skillet and scrape any brown bits off the bottom of the pan.
5. Add the vegetables, rice, and broth to the pressure cooker pot. Pressure cook on high pressure for 5 minutes.
6. Remove the lid. Add parmesan, peas, pepper, and herbs and stir to combine. Serve hot.

Attribution

Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky