Vegetable risotto (pressure cooker)

2 servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
2 tablespoons Diced onion
1 Clove garlic; minced
½ cup Mushrooms; chopped
½ cup Zucchini; in 1/2\" dice
1 medium Green bell pepper; in 1/2\" squares
1 medium Tomato; blanch/seed/chop
2 ounces Long-grain rice; uncooked
⅔ cup Water
1 pack Instant chicken broth and seasoniong mix

Directions

In 4 quart pressure cooker heat oil. Add onion and garlic and saute until onion is softened. Add mushrooms and zucchini and toss to combine. Add green pepper and tomato and saute for 3 minutes. Add rice and stir to combine. Stir in water and broth mix. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 5 minutes. Let pressure drop of its own accord. Open cooker and let stand uncovered for 5 minutes. Using a fork, toss risotto lightly before serving. MC formatting by bobbi744@... ICQ# 12099532

Recipe by: Weight Watchers Fast and Fabulous Cookbook Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 16, 1999, converted by MM_Buster v2.0l.

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