Risotto tomatoes

 
              Risotto with Sundried Tomatoes, Pressure Cooker
 
 Recipe By     : Lorna Sass,  Cooking Under Pressure
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Rice                             Pressure Cooker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tbsp          sweet butter
    1      tbsp          oil from sundried tomatoes
      1/2  c             onion -- finely chopped
    1 1/2  c             Arborio rice
    3 1/2  to 4 c        vegetable stock or boullion
      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 minues.  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 minute or two.
 
 When the rice is ready stir in the tomatoes and mozzarella and add salt if
 desired.  Serve immediately.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 354 Calories; less than one gram Fat (1% calories from fat);
 8g Protein; 78g Carbohydrate; 0mg Cholesterol; 241mg Sodium
 
 NOTES : yummy good