Risotto With Vegetables

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - peeled, and (medium)
		Finely chopped
1 cup	237ml	Italian Arborio or
		California short-grain rice
1/2 cup	55g / 1.9oz	Coarsely-chopped small bagged carrots
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Dried tomatoes in oil - chopped
1		Chicken or vegetable broth - (14 1/2 oz)
1 cup	146g / 5.1oz	Broccoli flowerets
		Fresh herbs - to season
1/4 cup	36g / 1.3oz	Freshly-grated Parmesano Reggiano cheese

Recipe Instructions

In a 2 liter or larger pressure cooker, heat olive oil over medium high heat. Add onion and saute until transparent.

Add rice, stirring often, until lightly golden. Add carrots, wine, tomatoes and broth. Stir to mix.

Increase heat to high. Stir in your choice of fresh herbs. Continue to stir until mixture comes to the boil. This is a very important step.

Close lid and bring pressure to the first red ring (8 pounds pressure). Immediately adjust heat to stabilize pressure at the first red ring. Cook for 5 to 6 minutes, less if you prefer the rice more al dente.

Remove from heat and use Cold Water Release Method.

Open the lid and place the broccoli flowerets on the top of the rice. Close lid but do not put the pot back on the heat. Let the broccoli steam with the hot rice for 4 minutes.

Stir in Parmesan cheese and serve.

This recipe yields 4 to 6 side dish servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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