Risotto with Artichoke hearts
and Sun-dried Tomatoes
1 | tablespoon olive oil | 1 | can (133⁄4 ounces) artichoke |
1 | cup arborio rice |
| hearts, drained and coarsely |
2 | cloves garlic, minced |
| chopped |
2 | cups chicken broth | 1⁄4 | cup grated Parmesan cheese |
1⁄3 | cup white wine | 11⁄2 | tablespoons fresh thyme |
1⁄3 | cup dried tomatoes, chopped |
| or 11⁄2 teaspoons dried thyme |
2 | cups water |
| Salt and pepper to taste |
• • • • • • •
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and remove foil. Stir artichoke hearts, Parmesan cheese, and thyme into rice.
Nutrition Information Per Serving | 4 servings |
220 Calories, 5 g Fat, 4 mg Cholesterol |
|
Desserts
Desserts may be prepared in
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be neces- sary to bring the cooker back up to pressure and cook the custard a minute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER 2⁄3 FULL!
Operating the cooker without cooking liquid oR
allowing the cooker to boil dry will damage the cooker.
stuffed apples
1⁄4 | cup golden raisins | 1⁄2 | teaspoon ground |
1⁄2 | cup dry red wine |
| cinnamon |
1⁄4 | cup chopped nuts | 4 | cooking apples |
2 | tablespoons sugar | 1 | tablespoon butter |
1⁄2 | teaspoon grated orange | 1 | cup water |
| rind |
|
|
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel top
Nutrition Information Per Serving4 servings 224 Calories, 8 g Fat, 8 mg Cholesterol
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