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Sundried Tomato Risotto |
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Serves: 6 Print this Recipe1 tablespoon oil from sundried tomatoes 1/2 cup onions, minced 1-1/2 cups Arborio rice 3-1/2-4 cups vegetable broth 1/3 cup sun-dried tomato, drained, chopped 1 cup shredded mozzarella cheese Salt to taste Melt butter in pressure cooker. Saute onions until tender, but not brown, about 2 minutes. Stir in rice, coating with butter. Pour in 3-1/2 cups vegetable broth. Lock lid and bring to full pressure. Adjust heat to maintain pressure. Cook for 6 minutes. Quick-release pressure. Remove lid and taste rice. If still chewy, add additional broth. Cook over medium heat until additional liquid is absorbed and rice is tender, 1-2 minutes. Once tender, stir in tomatoes, mozzarella, and salt to taste. Serve at once. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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