RISOTTO WITH WINTER VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
- Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
- Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.
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Riannia Buckley
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The finished dish was delicious and I would definitely make it again.
M Qais
[email protected]I thought this recipe was a bit too complicated. I think I would try a simpler risotto recipe next time.
Mesbah Khan
[email protected]I had some trouble finding all of the ingredients for this recipe. I ended up using a different type of cheese and it turned out fine.
Moon Akhter Shishir
[email protected]The risotto was a bit too mushy for my taste. I think I would cook the rice for a bit less time next time.
Shah Zameen
[email protected]The risotto was a bit too al dente for my taste. I think I would cook the rice for a bit longer next time.
Mohbul Haque
[email protected]The risotto was a bit too salty for my taste. I think I would use less salt next time.
Md Rakibul Islam Rakib
[email protected]The risotto was a bit too heavy for my taste. I think I would use less butter and cream next time.
Pepsi Chico
[email protected]This risotto was a bit bland for my taste. I think I would add more herbs and spices next time.
Tracy Cardi
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the flavorful vegetables.
Jim Perry
[email protected]This risotto was so creamy and delicious. I loved the addition of the roasted vegetables. I will definitely be making this again.
Ashley Rice
[email protected]This was my first time making risotto and it turned out great! I followed the recipe exactly and it was perfect. The rice was cooked perfectly and the vegetables were tender and flavorful.
Justice Boadi
[email protected]I love how easy this risotto is to make. I was able to get it on the table in under an hour. The vegetables added a nice touch of color and flavor to the dish.
Juwon Kayode
[email protected]This risotto turned out great! I used a variety of winter vegetables, including carrots, parsnips, and Brussels sprouts. The flavors all came together beautifully. I will definitely be making this recipe again.
therese hayek
[email protected]I made this risotto last night and it was a hit with my family! The vegetables were perfectly tender and the rice was cooked to perfection. I would definitely recommend this recipe to anyone looking for a hearty and flavorful winter meal.
skyler howell
[email protected]This risotto was absolutely delicious! The combination of winter vegetables and creamy arborio rice was perfect. I especially loved the addition of the crispy sage leaves, which added a nice touch of flavor and texture. I will definitely be making th