How to make it

  • Place your pressure cooker over medium heat and add the oil, when hot add the onion and fennel, saute for about 3 minutes, then add the rice. Saute until the rice has been well coated with the oil and is just beginning to become translucent around the edges, about 3 - 5 minutes. Increase heat to medium-high; add the garlic and vermouth, allow the vermouth to evaporate then add the chicken stock. Cover with the top and bring to pressure, stabilize the pressure, reduce the flame to medium to medium low and cook for 7 minutes. Turn off the heat and release the pressure. Once the pressure is released, remove the top and stir in the cheese, taste for seasonings and serve.
  • Per Serving: 303 Calories; 11g Fat (3g Sat, 6g Mono, 1g Poly); 14g Protein; 42g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 488mg Sodium.

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  • elgourmand 6 years ago
    Banquet food? Bad news; better you should eat at the golden arches. Nice touch on the risotto. RJ
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