Gruyere Risotto with Arugula Gremolata

Make risotto in your pressure cooker or slow cooker, it's up to you. Either way you get to give your stirring arm a break unlike classic risotto recipes.

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3.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1 cup each
  • Makes: 4 cups
  • Prep: 25 mins
  • Slow Cook: 1 hr 15 mins (high)
  • Bring to pressure: 14 mins

Gruyere Risotto with Arugula Gremolata

Directions

Fast 6 minute cook time

  1. In a 4- to 6-quart electric pressure cooker cook leeks and garlic in hot butter over medium heat until tender. Stir in rice; cook and stir 1 minute more. Stir in wine, broth, and pepper. For a stove-top cooker, cook directly in the pot. Lock lid in place. Set an electric cooker on high pressure to cook 6 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 6 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Top with cheese and Arugula Gremolata.

Slow 1 1/4 hour low cook time

  1. In a large skillet cook leeks and garlic in hot butter over medium heat 3 to 5 minutes or until tender. Stir in rice; cook and stir 1 minute more. Spoon into a 31/2- or 4-qt. slow cooker. Stir in broth, wine, and pepper. Cover and cook on high 1 1/4 hours or until rice is tender. Remove crockery liner from cooker, if possible, or turn off cooker. Let risotto stand, uncovered, 15 minutes before serving. Top with cheese and Arugula Gremolata.

Arugula Gremolata

Directions

  1. In a bowl stir together the arugula, prosciutto, pine nuts, lemon zest, and garlic.
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Nutrition Facts (Gruyere Risotto with Arugula Gremolata)

  • Per serving:
  • 510 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 26 mg chol. ,
  • 828 mg sodium ,
  • 74 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 20 g pro.

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