Name: Risotto with Sundried Tomatoes, Pressure Cooker
Ingredients: 1 tb Sweet butter; or oil; 1 tb Oil from sundried tomatoes; 1/2 c Onion; finely chopped; 1 1/2 c Arborio rice; 3 1/2 c Vegetable stock; (3 1/2 to 4) or boullion; 1/3 c Sun-dried tomatoes; drained, chopped; 5 oz Smoked mozzarella; (1 cup) grated; Salt to taste

I think we also learn from this to be charitable towards different views. Each person must be fully convinced in his own mind, at least if you can be. But we must distinguish between central issues of the faith and issues which aren’t central. Some people have a hard time doing that. Everything for them is of equal importance in the Bible. But that’s not true. There are some things that are non-negotiable in our faith. The Trinity is non-negotiable. The authority of Scripture is non-negotiable. The substitutionary atonement, justification by faith alone, the deity of Christ, and, of course, I could mention other things. But there are less clear matters in the Bible as well; things like when the rapture will take place and what we’re looking at today regarding the millennium. We must beware of being divisive, and schismatic, and inflexible on matters that are less important. That really shows, I think, a character flaw in us - something that God wants to work on in us.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Vegan, Rice, Pressure co, Vegetarian	3	servings

INGREDIENTS

1	tb	Sweet butter; or oil
1	tb	Oil from sundried tomatoes
1/2	c	Onion; finely chopped
1 1/2	c	Arborio rice
3 1/2	c	Vegetable stock; (3 1/2 to 4) or boullion
1/3	c	Sun-dried tomatoes; drained, chopped
5	oz	Smoked mozzarella; (1 cup) grated
		Salt to taste

INSTRUCTIONS

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.
From Ellen C. <[email protected]>
Per serving: 776 Calories; 25g Fat (29% calories from fat); 25g Protein;
111g Carbohydrate; 55mg Cholesterol; 2306mg Sodium Food Exchanges: 7
Starch/Bread; 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat
NOTES : yummy good
Recipe by: Lorna Sass,  Cooking Under Pressure
Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Jun 7,
1999, converted by MM_Buster v2.0l.

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