Lemon-Mushroom-Pea Risotto

I was a little hesitant about the risotto tonight. Almost ordered pizza. I had to work, and cooking when I'm starving when I get home is not a good idea.

But I forgot how fast and great risotto is.

I got home at 5:00. And dinner was ready at 5:40. I kid you not. Saute an onion, add mushrooms and cook down. Add rice and saute. Add remaining ingredients. Put lid on pressure cooker. Cook 5 min. Use fast release. Add the "extras". Dinner done, and time in there to make kale chips too.

The only thing that bugs me about risotto is the white rice. But I recently borrowed Bittman's book from the library: "Food Matters". And he had a rice dish with short grain brown rice. Hmm...so I bought some. I bet that will work just as well in the pressure cooker for risotto, but for a bit longer cook time. I'll let you know when I run out of regular Arborio.

Lemon-Mushroom-Pea Risotto:
1 small onion, diced: 0.20
1 Tbsp olive oil: 0.11
10 oz sliced/chopped mushrooms: 2.29
1 large clove garlic: 0.05
1.5 cup arborio rice: 1.96
1/2 cup white wine: 0.90
3 cups water
1 vegetable bouillon cube: 0.35
pinch basil: 0.05


add ins:
1 cube homemade pesto from the freezer: 0.25
1 oz goat cheese: 0.37
juice and zest of one lemon: 0.39
1 cup frozen peas: 0.50
2 Tbsp parmesan cheese: 0.16
salt and pepper

Total: $7.58 for 8 cups, or about $0.95 per cup. And this is SOOOO good.

Saute the onion in the oil until soft. Add mushrooms and cook until they have given up most of their liquid. Add garlic and cook 30 seconds. Add rice and stir to coat with oil. Try not to get distracted by cooking the side dish so that the rice doesn't burn. :)

Add the wine and cook one minute. Add the bouillon cube and water and basil. Put lid on pressure cooker and bring to high pressure.

Cook 5 min. Reduce pressure using the quick release method (under cold water). Remove lid carefully. Add peas, pesto, lemon juice and zest, salt, pepper, and goat cheese. Stir. Serve. Try not to eat it all at once. Though truly, leftovers tend to turn to glue. But they taste good anyway.