Mediterranean risotto - pressure cooker

0 me gustan 0 comentarios Receta por 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

T. Preparacion → 5 min

T. Cocinado → 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

guarniciones January 03, 2014 16:40

Autor fagoramerica.com/my_fagor/...

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belle1538
Img_20180825_102423102
37 años
North Attleboro, United States