Mediterranean Risotto
By Fagor
Images
Serves
Makes 4 servings
Ingredients
- 1 (6½-ounce) jar artichoke hearts (quartered), drained, reserve liquid/oil
- 2 to 3 cloves garlic, peeled and minced
- 1 cup Arborio rice
- 2¼ cups rich vegetable stock 8 large stuffed olives
- 2 roasted red peppers (from jar), drained and patted dry
- ¼ cup sliced sun dried tomatoes (either packed in oil/drained or reconstituted in water/drained)
- ¼ pound Gruyere cheese diced
- 3 tablespoons Italian parsley, chopped
- Pepper
Procedure
Heat 2 tablespoons of artichoke liquid/oil in pressure cooker over medium-high heat. Add garlic and sauté for 30 seconds. Add the rice and sauté, stirring often, until lightly golden. Pour in stock. Stir well.
Position the lid and lock in place. Bring to high pressure then lower heat and cook for 7 minutes.
While risotto is cooking, slice the olives and roasted red peppers.
Remove risotto from heat and release pressure using automatic or cold-water release method. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese, and 1 tablespoon of reserved liquid.
Let risotto sit in cooker until cheese has melted. Stir one more time and sprinkle with Italian parsley and pepper.
Serve at once.
Position the lid and lock in place. Bring to high pressure then lower heat and cook for 7 minutes.
While risotto is cooking, slice the olives and roasted red peppers.
Remove risotto from heat and release pressure using automatic or cold-water release method. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese, and 1 tablespoon of reserved liquid.
Let risotto sit in cooker until cheese has melted. Stir one more time and sprinkle with Italian parsley and pepper.
Serve at once.
Mediterranean Risotto
By Fagor
Serves
Makes 4 servings
Ingredients
- 1 (6½-ounce) jar artichoke hearts (quartered), drained, reserve liquid/oil
- 2 to 3 cloves garlic, peeled and minced
- 1 cup Arborio rice
- 2¼ cups rich vegetable stock 8 large stuffed olives
- 2 roasted red peppers (from jar), drained and patted dry
- ¼ cup sliced sun dried tomatoes (either packed in oil/drained or reconstituted in water/drained)
- ¼ pound Gruyere cheese diced
- 3 tablespoons Italian parsley, chopped
- Pepper
Procedure
Heat 2 tablespoons of artichoke liquid/oil in pressure cooker over medium-high heat. Add garlic and sauté for 30 seconds. Add the rice and sauté, stirring often, until lightly golden. Pour in stock. Stir well.
Position the lid and lock in place. Bring to high pressure then lower heat and cook for 7 minutes.
While risotto is cooking, slice the olives and roasted red peppers.
Remove risotto from heat and release pressure using automatic or cold-water release method. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese, and 1 tablespoon of reserved liquid.
Let risotto sit in cooker until cheese has melted. Stir one more time and sprinkle with Italian parsley and pepper.
Serve at once.
Position the lid and lock in place. Bring to high pressure then lower heat and cook for 7 minutes.
While risotto is cooking, slice the olives and roasted red peppers.
Remove risotto from heat and release pressure using automatic or cold-water release method. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese, and 1 tablespoon of reserved liquid.
Let risotto sit in cooker until cheese has melted. Stir one more time and sprinkle with Italian parsley and pepper.
Serve at once.