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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 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
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
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