"Ever since I learned that one can make risotto in the pressure cooker -- in just 7 minutes, this has been my favorite go-to recipe for a quick, luxurious meal. It can be varied endlessly, depending on what vegetables or mushrooms are handy and never fails to impress. I make a high Omega-3 version of risotto, of course, by using either canola oil to saute the rice or by adding a tablespoon of golden flaxseed meal at the end (at the same time as the parmesan and cream). Both methods produce a creamy,delicious risotto with a healthy balance of essential fats. You'll be lucky to have any leftovers." - Susan Allport
This recipe appears courtesy of Susan Allport, author of The Queen of Fats: Why Omega-3s were removed from the Western Diet and what we can do to replace them (University of California Press, 2006).