Vegetable Risotto

By cacelias

Delicious risotto with tender vegetables makes this dish a special one to serve to your family. Using the pressure cooker saves time stirring the pot.

Recipe from Debbie Spangler, "Meatless Cooking for Non-Vegetarians", Cooks Wares, July 2006

Ingredients

• 1 tablespoon olive oil
• 1/2 cup shallot, chopped
• 1 cup arborio rice, dry
• 1/3 cup Chardonnay, or other white wine
• 4 cups vegetable broth
• 6 ounces Mozzarella cheese, smoked, grated, about 1 1/4 cup tightly packed
• 4 ounces asparagus spears, fresh, cut into 1/4" pieces
• 4 ounces peas, frozen
• 4 large roasted red peppers, coarsely chopped
• salt and freshly ground pepper
• parsley, fresh, for garnish

Details

Servings 6

Preparation

Step 1

Heat oil in cooker and cook shallots for 1 minute. Stir in rice, taking care to coat grains with oil. Add wine and cook until most of it evaporates.

Stir in 3/4 of the broth (3cups). Put lid on cooker and lock. Set pressure mode for high, lower heat and cook for 6 minutes.

Quick release pressure. Unlock lid and remove.

Set cooker over low heat and stir risotto vigorously as it boils until rice is tender but still chewy. If necessary, add more broth. It should be soupy. Stir asparagus, peas, roasted red peppers and parley. Cook until vegetables are done but still crisp. Stir in mozzarella and cook until cheese is melted.