Spinach and Sugar Snap Risotto with Parmigiano Reggiano

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Spinach and Sugar Snap Risotto with Parmigiano Reggiano - print recipe

Yield:

Ingredients:


40 ml	olive oil
1 sm	onion finely chopped
1/4 tsp	sugar
1	garlic clove minced
3 cup	spinach leaves washed, drained,
	stemmed and chopped
1 cup	sugar pea pods ends snapped
60 ml	minced fresh sage
1/2 tsp	kosher salt
	Freshly-ground black pepper to taste
40 ml	butter
1 cup	Arborio rice
1/4 cup	dry white wine
2 cup	chicken stock
1/2 cup	freshly-grated Parmesan Cheese

Method:

The risotto is started on the stove, then set aside to cook by itself in the Thermal-cooker.

In a 3-quart or larger Duromatic Thermal-cooker, heat 1 tablespoon of the olive oil over medium high heat. Saute the onion until golden, about 5 minutes, adding the sugar to aid in the browning.

Stir in the garlic, spinach, pea pods, sage, salt and pepper and saute until the spinach wilts, about a minute or so. Transfer the vegetables to a large serving bowl, cover and set aside.

Leave the browned bits of onion in the bottom of the pressure cooker and add the remaining 1 tablespoon of oil and the butter. Add the rice, stirring to coat with the oil and butter. Add the wine and deglaze the pan, scraping up all the browned bits.

Add the chicken stock and bring the mixture to a boil, stirring often to make sure the rice is not sticking.

When the rice mixture is boiling, place the pressure lid on the pot and bring the pressure to the first red ring (8 pounds pressure). As soon as you reach the first red ring, remove the pot from the stove and place the Thermal cooker in the trivet. Let it remain in the trivet for at least 10 minutes, or until the pressure subsides naturally.

Return the vegetables to the pot and stir to warm them.

Stir in the Parmesano Reggiano and place the thermal cover on the pot. The Thermal-cooker will keep the rice warm up to 2 hours.

This recipe yields 4 servings.

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