PRESSURE COOKER AUTUMN RISOTTO

2 teaspoons olive oil 1 small yellow onion,

diced

1 teaspoon minced garlic 1 cup Arborio rice

2 3/4 cups low-sodium

chicken broth

1/2 cup sweetened dried cranberries (like Craisins)

1/4 teaspoon dried thyme 1/8 teaspoon crushed red pepper flakes (optional)

8 ounces frozen chopped

spinach, defrosted

Select the “saute” function on your pressure cooker and heat the olive oil. Add the onion and cook, stirring frequently, until translucent but not brown, approximately 2 minutes. Cancel/turn off the saute function (the pressure cooker insert will still be hot).

Stir in the garlic and allow it to cook until fragrant, approximately 30 seconds. Add the rice and stir, coating the rice in the oil and aromatics. Add the broth and scrape up any brown bits from the bottom. Stir in the cranberries, thyme, and red pepper flakes (if using).

Lock the pressure cooker lid into place and seal the steam release. Set the cooker to high pressure for 7 minutes. (If you’re using long-grain rice instead of Arborio rice, set it for 3 minutes instead.) After cooking, quick release the pressure, carefully avoiding the hot steam. Remove the lid, and stir in the spinach. If the risotto is too brothy, select the saute function again and continue to stir until desired consistency is reached. Serve hot.

Serves 4.

Per serving:

197 calories (percent of calories from fat, 17), 7 grams protein, 37 grams carbohydrates, 4 grams fiber, 4 grams total fat (1 gram saturated), no cholesterol, 94 milligrams sodium.