Saffron Risotto

Saffron Risotto

Published January 31, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 45 min

Prep Time: 20 min | Cook Time: 25 min

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If you have a pressure cooker with a quick release feature, you can use that instead of running it under cold water to bring the temperature down.

Nutrition Facts
Serving size: 1 cup
Calories per serving: 128
Total Fat 3.6g 6%
Cholesterol 0mg 0%
Sodium 20mg 1%

Ingredients

  • 2 Tbsp. olive oil
  • 3/4 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 1 cup aborio rice, uncooked
  • 1 tsp. saffron threads
  • 11/2 cups fat-free reduced sodium chicken broth
  • 1/2 cup water
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup frozen sweet peas, thawed

Step by Step:

  1. Heat oil in a 6-quart pressure cooker over medium heat. Add onion and cook 7 minutes, or until tender; add garlic and cook 1 minute. Stir in rice and saffron threads and cook, stirring constantly 1 minute. Stir in broth, water, and pepper.
  2. Close lid securely and bring to high pressure over medium heat, about 4 minutes. Adjust heat to medium (maintaining high pressure) and cook 3 minutes. Remove from heat; let stand 5 minutes. Run pressure cooker under cold water; carefully remove lid and stir in peas. Serve immediately. If you have a pressure cooker with a quick release feature, you can use that instead of running it under cold water to bring the temperature down.
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