Mediterranean risotto - pressure cooker
Recipe by Belle1538
6.5 oz. jar artichoke hearts (quartered), drained, reserve liquid/oil
3 cloves garlic, peeled and minced
1 cup Arborio rice
2.25 cups rich vegetable stock 8 large stuffed olives
2 roasted red peppers (from jar), drained and patted dry
1/4 cup sliced sun dried tomatoes (either packed in oil/drained or reconstituted in water/drained)
1/4lb Gruyere cheese diced
3 tablespoons Italian parsley, chopped
Pepper
Prep. Time → 5 min
Cook Time → 10 min
1. Heat 2 tablespoons of artichoke liquid/oil in pressure cooker over medium-high heat
2. Add garlic and sauté for 30 seconds
3. Add the rice and sauté, stirring often, until lightly golden
4. Pour in stock and stir well
5. Position the lid and lock in place and bring to high pressure
6. Lower heat and cook for 7 minutes
7. While risotto is cooking, slice the olives and roasted red peppers.
Remove risotto from heat and release pressure using automatic or cold-water release method
8. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese, and 1 tablespoon of reserved liquid
9. Let risotto sit in cooker until cheese has melted
10. Stir one more time and sprinkle with Italian parsley and pepper
11. Serve at once
side dishes January 03, 2014 16:40
Author fagoramerica.com/my_fagor/...
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