Presto 01241 - Page 34

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1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
⅓ cup white wine
⅓ cup dried tomatoes, chopped
2 cups water
• • • • • • •
1 can (13¾ ounces) artichoke
hearts, drained and coarsely
chopped
¼ cup grated Parmesan cheese
1½ tablespoons fresh thyme
or 1½ teaspoons dried thyme
Salt and pepper
Heat oil in cooker over medium heat. Add rice and stir for 2 minutes until coated and slightly translucent. Add garlic and cook for
1minute.Removericeandgarlicandaddtoametalbowlwhichwilltlooselyincooker.Addbroth,wine,andtomatoestometal
bowl.Coverbowlrmlywithaluminumfoil.Pourwaterintocooker.Placebowlonrackincooker.Closecoversecurely.Placepres-
sure 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. Season to taste with salt and pepper.
4 servings
RISOTTO WITH ARTICHOKE HEARTS
AND SUN-DRIED TOMATOES