Presto Electric Pressure Cooker Desserts, Risotto with Artichoke hearts and Sun-dried Tomatoes

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 oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill molds only 2⁄3 full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold. Place the mold or custard cups on the cooking rack in the cooker. Up to six custard cups of dessert can be pressure cooked at a time. Place three custard cups on cooking rack. Then, stack the other three custard cups opposite the bottom three custard cups.

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 one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once.

Nutrition Information Per Serving4 servings 224 Calories, 8 g Fat, 8 mg Cholesterol

33