Servings: 4
Ingredients:
One 6.5-ounce jar artichoke hearts (quartered), liquid drained and reserved
2 or 3 cloves garlic, peeled and minced
1 cup Arborio rice
2¼ cups rich vegetable stock or chicken stock
8 large stuffed olives
2 roasted red peppers (from jar, drained and patted dry, or fire-roasted and chopped)¼ cup sliced sun-dried tomatoes (either packed in oil and drained or reconstituted in water and drained) ¼ pound Gruyere cheese, diced
4 tablespoons flat Italian parsley, finely chopped
½ teaspoon pepper
Method:
Heat 2 tablespoons of artichoke liquid in base pot of pressure cooker over medium-high heat. Add garlic and saute for 30 seconds. Add the rice and saute, coating each grain in oil while stirring. When lightly golden, pour in stock. Stir well.
Position the pressure cooker lid and lock in place. Bring to high pressure, then lower heat and cook for 7 minutes.
While risotto is cooking, slice the olives and roasted red peppers.
Remove risotto from heat and release pressure using automatic or cold-water release method. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved liquid.
Let risotto sit in cooker until cheese has melted. Stir one more time and sprinkle with Italian parsley and pepper.
Serve at once.
Recipe adapted from Fagoramerica.com.
