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
• • • • • • •
1 can (13
3
⁄
4
ounces) 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 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.
Nutrition Information Per Serving
4 servings
220 Calories, 5 g Fat, 4 mg Cholesterol
RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES
desserTs
Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even
texture to pudding and a satiny feel to custards.
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker.
Fill molds only
2
⁄
3
full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the
mold. Place the mold or custard cups on the cooking rack in the cooker. Up to three custard cups of dessert can be
pressure cooked at a time in the 4-quart cooker and up to six in the 6-quart cooker. For the 6-quart cooker, place three
custard cups on the cooking rack. Then, stack the other three custard cups opposite the bottom three custard cups.
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be
necessary to bring the cooker back up to pressure and cook the custard a minute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATING ThE COOKER wIThOUT COOKING LIqUID OR
ALLOwING ThE COOKER TO bOIL DRy wILL DAmAGE ThE COOKER.
STUFFED APPLES
1
⁄
4
cup golden raisins
1
⁄
2
cup dry red wine
1
⁄
4
cup chopped nuts
2 tablespoons sugar
1
⁄
2
teaspoon grated orange rind
1
⁄
2
teaspoon ground cinnamon
4 cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts,
sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Peel
top one-third of apples. Place each apple on square of aluminum foil that is large enough
to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the
butter. Wrap foil around apple, pinching firmly together at top. Place reserved wine, water,
and apples in cooker. Place pressure regulator on vent pipe and
cook 10 minutes with pres-
sure regulator rocking slowly
.
Cool cooker at once .
Nutrition Information Per Serving
4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol
33
