Recipe Details
- Difficulty: Intermediate
- Servings: 4
- Total Time: 35 minutes
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Nutrition Per Serving
Calories 742 | Total Fat 24 g | Saturated Fat 14 g | Carbohydrates 104 g | Dietary Fiber 11 g | Sugar 12 g | Protein 26 g | Cholesterol 70 mg | Sodium 883 mg
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 1 teaspoon kosher salt, plus extra for seasoning
- Freshly ground black pepper, to taste
- 1 1/2 cups Arborio rice
- 3 large carrots, chopped into big pieces
- 2 sprigs fresh thyme
- 1 small celery root (around 1 pound), peeled and cut into chunks
- 1 butternut squash, halved, peeled, seeded, and cut into large chunks (optional)
- 3 cups low-sodium chicken broth, either canned or homemade
- 1/2 cup dry white wine
- 1 large bunch mustard greens, cleaned and torn (about 4 to 5 cups)
- 1 cup freshly grated pecorino cheese, plus extra for serving
Instructions
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- Melt half of the butter (2 tablespoons) in a 7-liter pressure cooker over medium-high heat. Add the chopped onion, crushed garlic, 1 teaspoon salt, and pepper. Cook, while stirring occasionally, until the vegetables begin to soften, roughly 5 minutes. Add the Arborio rice and stir until the grains are coated well. Then mix in the carrots, thyme, celery root, optional squash, broth, and white wine.
- Secure the pressure cooker lid and raise the pressure to high (this may take up to 10 minutes). Lower the heat to maintain a steady pressure and cook for 3 minutes. Remove from heat, and release steam by pressing the pressure valve until it stops.
- Carefully take off the lidthe risotto will look somewhat liquid at this stage. Fold the mustard greens into the risotto and let it sit for about 2 minutes until the greens soften. Stir in the remaining butter and all the cheese. Adjust salt and pepper to taste. Serve with extra grated cheese if desired.
Adapted from Recipe Iseasy Kitchens, Making it Easy, Meredith, 2004
