Thanksgiving Risotto: A Gluten-Free Alternative to Stuffing

Ingredients

• 3 Tablespoons olive oil
• 3 Tablespoons butter, divided
• 3 shallot or 2 small onion, minced
• 2 carrots, diced
• 1 stalk of celery, finely minced
• 1 1⁄2cups  arborio rice
• 4 cups  low sodium chicken broth
  Can be made vegetarian by using vegetable stock or “no chicken” broth here.
• 1 -1 1⁄2cup fresh grated parmigiano-reggiano cheese
• 2 Tablespoons of Bell’s Seasoning

Directions

1. In a presssure cooker, heat 3 Tbsp olive oil and 1 Tbs butter. Add shallots/onions, carrots, celery and saute until shallots/onions are translucent.
2. Add rice and stir until rice is coated with oil.
3. Add chicken broth and Bell’s Seasoning.
4. Cover and cook under high pressure for 7 minutes.
5. Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
6. If the rice still has a little bite to it continue cooking under high pressure for 2 more minutes.

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