Presto 1264, 1282, 1241, 1362, 1341 manual Risotto with Artichoke hearts and Sun-dried Tomatoes

Risotto with Artichoke hearts

and Sun-dried Tomatoes

1tablespoon olive oil

1cup arborio rice

2cloves garlic, minced

2cups chicken broth

⅓ cup white wine

⅓ cup dried tomatoes, chopped

2cups water

•• • • • • •

1can (13¾ ounces) artichoke hearts, drained and coarsely chopped

¼cup grated Parmesan cheese 1½ tablespoons fresh thyme

or 1½ teaspoons dried thyme 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

33