Mediterranean Risotto - 2-Qt. Pressure Cooker

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
  • Add rice and saute, stirring often, until lightly golden.
  • Pour in stock. Stir well.
  • Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
  • While risotto is cooking, slice the olives and roasted red peppers.
  • Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
  • Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
  • Let risotto sit in cooker until cheese has melted.
  • Stir one more time and sprinkle with Italian parsley and pepper to taste.
  • Serve at once.
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