Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion - peeled, and (medium) Finely chopped

  3. 1 cup 237ml Italian Arborio or California short-grain rice

  4. 1/2 cup 55g / 1.9oz Coarsely-chopped small bagged carrots

  5. 1/4 cup 59ml Dry white wine

  6. 1/4 cup 59ml Dried tomatoes in oil - chopped

  7. 1 Chicken or vegetable broth - (14 1/2 oz)

  8. 1 cup 146g / 5.1oz Broccoli flowerets Fresh herbs - to season

  9. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesano Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 2 liter or larger pressure cooker, heat olive oil over medium high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden. Add carrots, wine, tomatoes and broth. Stir to mix. Increase heat to high. Stir in your choice of fresh herbs. Continue to stir until mixture comes to the boil. This is a very important step. Close lid and bring pressure to the first red ring (8 pounds pressure). Immediately adjust heat to stabilize pressure at the first red ring. Cook for 5 to 6 minutes, less if you prefer the rice more al dente. Remove from heat and use Cold Water Release Method. Open the lid and place the broccoli flowerets on the top of the rice. Close lid but do not put the pot back on the heat. Let the broccoli steam with the hot rice for 4 minutes. Stir in Parmesan cheese and serve. This recipe yields 4 to 6 side dish servings.


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