INGREDIENTS

INSTRUCTIONS

6 SERVINGS LACTO
Known by Italians as risi e bisi (bisi means peas in the Venetian dialect),
this risotto is based on ingredients I always keep on hand for a
last-minute supper. Don't be fooled by its simplicity: risi e bisi is
elegant, colorful, and tasty enough to offer company. Indeed, there is
something about the contrast in the textures of the creamy rice and
slightly crunchy peas that makes this risotto 'thoroughly delightful. I
especially like to make it with the small frozen green peas called petits
pois.
Heat oil in pressure cooker over medium-high. When it begins to foam, add
leeks and cook 1 minute, stirring frequently. Stir in rice and coat grains
with oil. Add wine and cook over high heat, stirring, until it evaporates,
about 1 minute. Add broth and salt.
Lock lid in place. Over high heat bring to high pressure. Lower heat to
maintain high pressure and cook 5 minutes. Quick-release pressure. Remove
lid, tilting it away from you to allow any excess steam to escape.
Boil over medium-high heat, stirring constantly, until rice is tender but
still chewy, and risotto becomes creamy and thick, 5 to 6 minutes. During
the final minute, stir in the peas and Parmesan. Add balsamic vinegar, if
desired, to bring up flavors. Let sit 5 minutes to absorb excess liquid.
Spoon risotto into large shallow bowls and sprinkle with a few twists of
black pepper. Pass extra Parmesan at the table.
Per serving: 313 cal.; 12g prot.; 7g total fat (3g sat. Fat); 50g carb.;
10mg chol.; 1,030mg sod.; 5g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 34
Converted by MM_Buster v2.0l.

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