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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds. | 2. Add rice and saute, stirring often, until lightly golden. | 3. Pour in stock. Stir well. | 4. Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes. | 5. While risotto is cooking, slice the olives and roasted red peppers. | 6. Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual). | 7. Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid. | 8. Let risotto sit in cooker until cheese has melted. | 9. Stir one more time and sprinkle with Italian parsley and pepper to taste. | 10. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	jar	quartered drained	-	-	-	-
garlic clove	2 -3		peeled minced	-	-	-	-
arborio rice	1	cup		-	-	-	-
vegetable stock	2 1/4	cups		24.8625	4.6244	1.1934	0.3481
olive	8		stuffed	-	-	-	-
red pepper	2		canned roasted drained	2.5	0.5506	0.1169	0.0275
sun tomato oil	1/4	cup	sun-dried drained sliced sun-dried drained packed	-	-	-	-
gruyere cheese	1/4		diced	136.29	0.1188	9.8373	10.6722
flat leaf italian parsley	3	tablespoons	chopped	-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.