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 sun-dried tomatoes, chopped
- 2 cups water
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- 1 (13 3/4-ounce) 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
Heat oil in Presto® 4-, 6-, or 8-quart 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, wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Make an aluminum foil lifter* to aid in lifting bowl into and out of the pressure cooker. Place bowl on cooking rack (or in basket) in pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Open cooker and carefully remove bowl from pressure cooker. Remove foil from bowl. Stir artichoke hearts, Parmesan cheese, and thyme into rice mixture. Season to taste with salt and pepper.
A “lifter” makes it easy! Cut a piece of aluminum foil that is long enough to fit under and around the bowl and also provide “handles” on each side for lifting. Fold the foil lengthwise to about 3 inches wide. Center the bowl on the foil and fold the handles on top of the bowl while cooking. This lifter will enable you to lower the filled bowl into the pressure cooker and easily remove it after cooking.