Recipe - Vegetable Risotto (Pressure Cooker)

2 teaspoon Vegetable oil
2 tablespoon Diced onion
1 Clove garlic; minced
One half cup Mushrooms; chopped
One half cup Zucchini; in 1/2" dice
1 md Green bell pepper; in 1/2"
squares
1 md Tomato; blanch/seed/chop
2 ounce Longgrain rice; uncooked
2/3 cup Water
1 pack Instant chicken broth and
seasoniong mix

In 4 quart pressure cooker heat oil. Add onion and garlic and saute until
onion is softened. Add mushrooms and zucchini and toss to combine. Add
green pepper and tomato and saute for 3 minutes. Add rice and stir to
combine. Stir in water and broth mix. Close cover securely. Place pressure
regulator firmly on vent pipe and heat until regulator begins to rock
gently. Cook at 15 pounds pressure for 5 minutes. Let pressure drop of its
own accord. Open cooker and let stand uncovered for 5 minutes. Using a
fork, toss risotto lightly before serving. MC formatting by
bobbi744@acd.net ICQ# 12099532

Recipe by: Weight Watchers Fast and Fabulous Cookbook

Posted to EATLF Digest by Roberta Banghart bobbi744@acd.net on Jun 16,
1999, converted by MM_Buster v2.0l.