Risotto with sundried tomatoes, pressure cooker

3 servings

Ingredients

Quantity Ingredient
1 tablespoon Sweet butter; or oil
1 tablespoon Oil from sundried tomatoes
½ cup Onion; finely chopped
1½ cup Arborio rice
3½ cup Vegetable stock; (3 1/2 to 4) or boullion
⅓ cup Sun-dried tomatoes; drained, chopped
5 ounces Smoked mozzarella; (1 cup) grated
Salt to taste

Directions

Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly with the fat. Stir in 3½ cups stock.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick release method.

Remove the lid carefully and taste the rice. If it isn't sufficiently cooked add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is the desired consistency, another minute or two.

When the rice is ready stir in the tomatoes and mozzarella and add salt if desired. Serve immediately.

From Ellen C. <ellen@...>

Per serving: 776 Calories; 25g Fat (29% calories from fat); 25g Protein; 111g Carbohydrate; 55mg Cholesterol; 2306mg Sodium Food Exchanges: 7 Starch/Bread; 1 ½ Lean Meat; ½ Vegetable; 4 Fat NOTES : yummy good

Recipe by: Lorna Sass, Cooking Under Pressure Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 7, 1999, converted by MM_Buster v2.0l.

Related recipes