*  Exported from  MasterCook Mac  *

             Risotto With Sundried Tomatoes, Pressure Cooker

Recipe By     : Cooking Under Pressure by Lorna Sass
Serving Size  : 3    Preparation Time :0:00
Categories    : Rice                             Pressure Cooker

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Sweet butter
   1      tb            Oil -- from sundried tomatoes
     1/2  c             Onion -- finely chopped
   1 1/2  c             Arborio rice
   3 1/2  c             Vegetable stock or boullion --
                        - up to 4 c
     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 minutes. 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 1 to 2 minutes.

When the rice is ready stir in the tomatoes and mozzarella and add
salt if desired. Serve immediately.

Per serving: 354 Cal; <1 g Fat (1% cal from fat); 8 g Protein;
78 g Carbs; 0 mg Cholesterol; 241 mg Sodium


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