Risotto with Winter Vegetables

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 cloves garlic, smashed
  • 1 teaspoon kosher salt, plus additional for seasoning
  • Freshly ground black pepper
  • 1 1/2 cups Arborio rice
  • 3 carrots, cut into large chunks
  • 2 sprigs fresh thyme
  • 1 small celery root (about 1 pound), peeled and cut into chunks
  • 1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional
  • 3 cups chicken broth, low-sodium canned or homemade
  • 1/2 cup dry white wine
  • 1 large bunch mustard greens, washed and torn (4 to 5 cups)
  • 1 cup freshly grated pecorino, plus additional for serving
Directions
  • Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.

  • Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.

  • Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.


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