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Risotto with Sundried Tomatoes, Pressure Cooker
Recipe By : Lorna Sass, Cooking Under Pressure
Serving Size : 3 Preparation Time :0:00
Categories : Rice Pressure Cooker
Amount Measure Ingredient -- Preparation Method
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1 tbsp sweet butter
1 tbsp oil from sundried tomatoes
1/2 c onion -- finely chopped
1 1/2 c Arborio rice
3 1/2 to 4 c vegetable stock or boullion
1/3 c sun-dried tomatoes -- drained, chopped
1 c smoked mozzarella (5 oz) -- grated
salt to taste
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 3 1/2 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.
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Per serving: 354 Calories; less than one gram Fat (1% calories from fat);
8g Protein; 78g Carbohydrate; 0mg Cholesterol; 241mg Sodium
NOTES : yummy good
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