Green risotto from Great Vegetarian Cooking Under Pressure: Two-Hour Taste in Ten Minutes by Lorna J. Sass

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Notes about this recipe

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  • LFL on October 29, 2022

    4.5 stars. Very simple and very delicious. What I love about her risottos—is that pressure cooking saves me the constant liquid adding and stirring, and they are just as wonderful a comfort food. I really loved this at dinner, although the leftovers don’t hold up as well. I tried it with two kinds of vegan parmesans but I’m not sure the parmesan was needed at all; it was also excellent by itself. I didn’t try the lemon juice option. We had sun-dried tomatoes not in oil on the side and I didn’t like it as much that way—they overwhelmed the other, more delicate flavors. Recommended.

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