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red wine risotto with chorizo
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4.20 from 5 votes

Red Wine Risotto with Chorizo

Pressure Cooking Time:5 minutes
Course: Main Course
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Rice, Pasta & Grains
Servings: 5
Calories: 430kcal

Equipment

Ingredients

  • 1 white onion small, minced
  • 1 cup chorizo sweet not spicy, minced
  • 1 tablespoon olive oil
  • ¾ cup carnaroli rice Arborio if not available
  • 1 cup red wine dry
  • 2 cups chicken stock warm
  • 1 cup parmesan cheese Parmigiano-Reggiano, grated
  • 2 tablespoons butter
  • 1 cup peas frozen, fresh or canned
US Customary - Metric

Instructions

  • Render chorizo in the pressure cooker on medium heat. Remove chorizo but leave fat.
  • Add the olive oil and onions, cook the onions until translucent. Add the rice, stir for about 3-4 minutes.
  • Add the wine and cook until reduced. Add the stock. Close and lock. Bring to pressure. Turn heat to medium and cook for 5 minutes at high pressure.
  • Release pressure using cold water method.
  • Uncover, mix in the butter, cheese, peas, herbs and chorizo. Mix for a minute and season with salt and pepper.

Nutrition

Calories: 430kcal | Carbohydrates: 35g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 758mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 13.4mg | Calcium: 241mg | Iron: 2.8mg