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Directions
-
In a skillet over medium heat, heat the olive oil and butter.
-
Add the garlic and leeks, saut
é
until soft then remove from heat.
-
In the cooking pot, add the skillet mixture and rice, stir thoroughly and
then add broth.
-
Close and lock the pressure cooker lid. Adjust the pressure valve on top
to Airtight and press the RICE function switch.
-
While risotto cooks, steam asparagus in water. Then saut
é
in olive oil.
Season with salt and pepper.
-
When the pressure cooker has finished the cooking cycle, release all the
pressure by carefully setting the valve to Exhaust on the top of the lid.
Once all the pressure has released, the lid can be turned and unlocked.
Add the saut
é
ed asparagus, and Parmesan cheese.
-
Serve immediately.
DESSERTS:
ORANGE-FLAVORED CANDIED YAMS
SERVES 4
Ingredients
1 cup orange juice
2 large sweet potatoes (yams)
Salt, to taste
1/2 cup brown sugar
1 teaspoon grated orange zest
2 tablespoons butter
Directions:
-
Pour the orange juice into the pressure cooker. Peel the sweet potatoes
and cut them in half lengthwise. Arrange in a pressure cooker steamer
basket (if available) and sprinkle with salt, brown sugar and orange zest.
Dot with butter.
-
Lower the steamer basket into the pressure cooker.
-
Close and lock the pressure cooker lid. Adjust the pressure valve on top
to Airtight and press the POTATOES & YAMS function switch.
-
When the pressure cooker has finished the cooking cycle, release all the
pressure by carefully setting the valve to Exhaust on the top of the lid.
Once all the pressure has released, the lid can be turned and unlocked.
Lift out the sweet potatoes.
-
Boil down the sauce until thickened and pour over the sweet potatoes.
