Pressure Cooker Corn Risotto Recipe
Recipe By Serious Eats
Make the most of sweet summer corn on the cob with this creamy, four-minute pressure cooker corn risotto.
5
10 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pressure Cooker Corn Risotto Recipe
- 1/2 cup Short grain rice such as arborio, bomba, or carnaroli
- 0.88 cup Homemade or store bought low sodium chicken or vegetable stock
- 1.50 Ears of corn, shucked
- 1.50 tablespoon Unsalted Butter, Divided
- 1/2 Small shallots, minced
- 1/2 Cloves Garlic, Minced
- 0.19 cup Dry white wine
- 1/4 Bay leaf
- 3/4-1 sprig Thyme
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.06 cup Heavy cream
- 1/4 teaspoon Ground turmeric
Nutrition
value
value
731
calories per serving
23 g Fat36 g Protein85 g Carbs5 g FiberOther
Current Totals
- Fat23g
- Protein36g
- Carbs85g
- Fiber5g
MacroNutrients
- Carbs85g
- Protein36g
- Fiber5g
Fats
- Fat23g
Vitamins & Minerals
- Calcium157mg
- Iron7mg
- Vitamin A5mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B935mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium118mg
- Manganese2mg
- Phosphorus479mg
- Selenium31mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats