Risotto With Sundried Tomatoes, Pressure Cooker
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Pressure co, Rice, Vegan, Vegetarian | 3 | Servings |
INGREDIENTS
| 1 | T | Sweet butter, or oil |
| 1 | T | 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. <ellen@elekta.com> 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." <ellen@brakes.elekta.com> on Jun 7, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 637
Calories From Fat: 155
Total Fat: 17.4g
Cholesterol: 49.9mg
Sodium: 1349.7mg
Potassium: 572.8mg
Carbohydrates: 86.3g
Fiber: 4g
Sugar: 4.3g
Protein: 32.7g