Rapid Risotto

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  olive oil
• 1  cup  uncooked Arborio rice or other short-grain rice
• 1/2  cup  frozen chopped onion
• 1/2  cup  dry white wine
• 1  (16-ounce) can fat-free, less-sodium chicken broth
• 1  cup  finely chopped plum tomatoes (about 1/4 pound)
• 2  tablespoons  dried parsley
• 1/2  teaspoon  freshly ground black pepper
• 3  ounces  chopped prosciutto (about 3/4 cup)
• 1/4  cup  (1 ounce) preshredded fresh Parmesan cheese
• Parsley sprigs (optional)

Preparation

Heat oil in a 6-quart pressure cooker over medium heat until hot. Add rice and onion, and sauté 1 minute. Stir in wine and broth. Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat, and let stand 5 minutes. Place pressure cooker under cold running water. Remove lid, and stir in the tomatoes, parsley, pepper, and prosciutto. Cook, uncovered, over medium-high heat 3 minutes, stirring constantly. Stir in cheese. Garnish with parsley sprigs, if desired.

Nutritional Information

Calories:

306 (22% from fat)

Fat:

7.6g (sat 2.4g,mono 4.1g,poly 0.8g)

Protein:

13g

Carbohydrate:

45.1g

Fiber:

1.7g

Cholesterol:

17mg

Iron:

3.3mg

Sodium:

683mg

Calcium:

98mg