1/4 cup olive oil
6 leeks, white part only, sliced
3 garlic cloves, crushed
2 carrots
1/2 cup Arborio rice
3 potatoes, cut in large chunks
5 cups chicken stock
1/2 cup parsley, chopped
1/2 cup celery, chopped
1 bay leaf
1 teaspoon salt
2 tablespoons fresh lemon juice
3 tablespoons tomato paste
1 tablespoon light brown sugar
10 ounces fresh spinach, rinsed, cut in large
pieces
1/4 cup parmesan cheese, grated
1/4 cup fontinella cheese, grated
2 teaspoons dried basil
1/4 teaspoon pepper
Directions
- Follow the "BROWNING" instructions in this manual and heat oil. Add leeks, garlic, and carrots
and sauté in hot oil for 2 minutes. Cancel "BROWNING."
- Add rice and potatoes. Stir well.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste and brown
sugar. Stir well.
- Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
SOUP & STEW.
- Cooking should be approximately 15-20 minutes.
- When the pressure cooker has finished the cooking cycle, release all pressure by carefully
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
- Lift lid. Ladle the soup into large serving bowl or individual bowls.
- Combine the cheeses and sprinkle over soup. Serve with Italian bread.
SOUTH OF THE BORDER SPICY CHILI
SERVES 6
Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting
the amount of chili powder used.
Ingredients
To Next Page