Quick Risotto

I have posted a couple pressure cooker recipes, but this one is worth going for. I've done it a few times and it works pretty well.

1 tablespoon olive oil
1/2 cup shallots
1.5 cup arborio rice (or equivalent)
1/2 cup dry white wine
4 cups chicken broth (low sodium)
1 teaspoon salt (I always add this at the very end, or allow others to add at the table)
 1/2 cup grated Parmesan cheese
freshly ground pepper
3 TBS chopped parsley

Heat the oil in a 4 quart or larger cooker. Add onions and soften. Stir in the rice coating thoroughly.

Stir in wine allowing to heat for 30 seconds. Add 3 1/2 cups of chicken broth. Mix thoroughly and add pressure cooker top. Set heat to high to get to highest pressure. Reduce temp to  keep pressure. Cook for 4-6 minutes, and then reduce temp under water.

Add remaining ingredients- at this point it will look a little soupy. Cheese, and veges will soften if added right away and it will thicken- we add peas, and asparagus. spinach is another option. Salt and pepper to taste and add parsley. Have the rest of the broth on hand just in case you need it.

Serves 4 as a main dish, and 6 as a side. This is from the Pressure Perfect cookbook that I have referenced before.