Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) (or more, as needed) olive oil

  2. 1 large onion or 1 leek (white part only) , finely chopped

  3. 1 large garlic clove , finely chopped

  4. 1 1/2 teaspoon(s) cumin seeds

  5. 1 1/2 cup(s) arborio rice

  6. 1 1/2 cup(s) (and up to an addtional 1/2 cup per recipe) fresh whole-kernel corn (from 2 or more large ears of corn)

  7. 2 1/2 cup(s) (and up to an addtional 1/2 cup per recipe) vegetable stock

  8. 1 teaspoon(s) sea salt (less if using salted stock)

  9. 2 large sweet red or green peppers , roasted (see Note) and cut into 1/2- by 1/4-inch strips 1/3cup(s) (lightly packed) fresh cilantro or parsley leaves , finely chopped Ground black pepper

  10. 1 sprig(s) Fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In 4- or 6-quart cooker, heat oil over medium heat. Add onion, garlic, and cumin, sauté for 1 minute. Stir in rice, thoroughly coating it with oil.

  2. Stir in corn, 3 1/2 cups of stock, and the salt. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes. Reduce pressure using quick-release method (see "Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.

  3. Because rice will continue to absorb liquid at this point, risotto should be slightly soupy, if necessary, stir in more stock. Stir in sweet peppers, cilantro, and black pepper. Cook over medium heat, stirring constantly, until rice is al dente (tender but chewy) and ingredients are thoroughly heated -- about 5 minutes. Transfer to serving dish and garnish with parsley, if desired. Serve immediately in shallow soup bowls.

  4. Note : To roast peppers, set them on grate covering gas burner, turn flame to high and heat peppers, turning often, until completely blackened. (Or split peppers and place, skin side up, on baking sheet under broiler until blackened.) Place peppers in paper bag, close tightly, and let steam 15 minutes. Remove peppers from bag and peel off skin, occasionally dipping in bowl of water to wash. Quarter peppers and remove seeds.


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