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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, wine, and tomatoes in a metal
bowl which ts loosely in cooker. Cover bowl rmly 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
Desserts may be prepared in oven-safe custard cups or any metal mold which will t 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 six custard cups of dessert can be pressure cooked
at a time. Place three custard cups on 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 neces-
sary 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 rmly together at
top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and cook 10
minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol