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Recipe Category: White-Bean
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White Bean Risotto With Brown Carnaroli Pressure Cooker Recipe
Ingredients
SERVES 3 as a main or 6 as a first course – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure
- 2 tablespoons olive oil
- 4 tablespoons (½ stick) butter
- ½ cup finely chopped white onion
- ½ fennel bulb, stalks discarded, bulb chopped
- 1½ cups Brown Carnaroli rice
- 3 cups reduced-sodium vegetable broth
- 3 cups water
- 2 tablespoons fresh lemon juice
- 1 (15-ounce) can white beans, such as Great Northern or navy, drained and rinsed, or 1¾ to 2 cups fresh cooked white beans
- 1/3 cup chopped fresh flatleaf parsley
- salt and freshly ground black pepper.
- ½ to 1 cup freshly shaved Parmesan cheese, to taste
Method
- In a 5- to 7-quart pressure cooker or 2½-quart skillet pressure cooker, heat the oil and 2 tablespoons of the butter over medium heat until the butter melts
- Add the onion and fennel and cook, stirring a few times, until softened, about 3 minutes
- Add the rice and cook 1 minute, stirring constantly, to evenly coat the grains
- Add the broth and water
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 22 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir in the lemon juice, beans, parsley, the remaining 2 tablespoons butter, and pepper to taste
- Cook, uncovered, over medium heat a few minutes to heat the beans
- Taste for salt
- Serve the risotto in shallow serving bowls with the shaved Parmesan cheese on top and the pepper grinder on the side
- White Bean Risotto with Butternut Squash: Substitute 1½ cups diced peeled butternut squash for the fennel bulb
- Saute with the onion and proceed with the recipe

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