85
Summer Berry Risotto
1. In a 2.5-quart Pressure Frypan or larger
pressure cooker, heat butter over medium high
heat.
2. Add rice and stir to coat.
3. Add milk, coconut milk, sugar, vanilla bean
and lemon zest. Heat until very hot and bubbles
appear around edges of pan. Stir to dissolve
sugar and prevent rice from sticking. Do NOT
close lid until mixture is boiling.
4. Close lid and bring pressure to first red ring
over high heat. Immediately adjust heat (or if
using an electric stove, move cooker to a low
burner) to stabilize at first red ring. Cook for 10
minutes.
5. Remove from heat and use Cold Water
Release Method, see page 10.
6. Remove lid. Stir in frozen berries and optional
cream. Rice should be tender but firm to bite (al
dente). If using fresh berries, chill rice for at least
1/2 hour before adding berries.
7. Serve in bowls and garnish with almond slices
and reserved, perfect berries. This dish can also
be made in advance and chilled.
Makes 6 servings
Approximate Nutritional Analysis Per Serving:
304 calories / 5g protein / 43g carbohydrates / 13g fat
4g dietary fiber / 17mg cholesterol / 64mg sodium
2 tablespoons butter
1 cup arborio rice
1 cup whole milk
1 14-ounce can
coconut milk
1
/4cup sugar
1 whole vanilla bean,
split in half,
lengthwise
zest of one lemon
1
/4cup heavy
cream (optional)
2 cups fresh or
frozen berries
(unsweetened)
sliced almonds,
lightly toasted,
for garnish
perfect berries,
for garnish
