RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES

1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
1⁄3 cup white wine
1⁄3 cup dried tomatoes, chopped
2 cups water
ADDED AFTER COOKING:
1 (13 3⁄4 ounces) can artichoke hearts, drained and coarsely chopped
1⁄4 cup grated Parmesan cheese
1 1⁄2 tablespoons fresh thyme (or 1 1⁄2 teaspoons dried thyme)
Salt and pepper (to taste)

Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for 1 minute.

Combine rice, garlic, broth, white wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil.

Pour 2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Open cooker and remove foil. Stir artichoke hearts, Parmesan cheese, and thyme into rice.

CAUTION:
FOR GRAINS, DO NOT FILL PRESSURE COOKER MORE THAN 1/2 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

Makes 4 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006

Category:  Side Dishes, Rice, Grains
Msg Link:  http://www.recipelink.com/msgid/3149195